Improving protein extractability from oats using malted cereal extracts under acidic fermentation-like conditions
- DOI
- 10.1016/j.crfs.2026.101555
- Published
- 2026
- Container
- Current Research in Food Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2026.101555,
title = {Improving protein extractability from oats using malted cereal extracts under acidic fermentation-like conditions},
author = {Ewoud Blontrock and Frederik Janssen and Lieselot Lauwers and Christophe M. Courtin and Arno G.B. Wouters},
year = {2026},
journal = {Current Research in Food Science},
doi = {10.1016/j.crfs.2026.101555},
url = {https://doi.org/10.1016/j.crfs.2026.101555}
}RIS
TY - JOUR TI - Improving protein extractability from oats using malted cereal extracts under acidic fermentation-like conditions AU - Ewoud Blontrock AU - Frederik Janssen AU - Lieselot Lauwers AU - Christophe M. Courtin AU - Arno G.B. Wouters PY - 2026 JO - Current Research in Food Science DO - 10.1016/j.crfs.2026.101555 UR - https://doi.org/10.1016/j.crfs.2026.101555 ER -
APA
Blontrock, E., Janssen, F., Lauwers, L., Courtin, C. M., & Wouters, A. G. (2026). Improving protein extractability from oats using malted cereal extracts under acidic fermentation-like conditions. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2026.101555
Source records
- crossref · retrieved 2026-09-25T12:38:04.996Z