Optimization of Oat Amylase During Sprouting to Enhance Sugar Production
New food innovation is largely based on consumer demand, and currently many consumers demand healthy foods with clean label ingredient statements and plant-based origins. Sprouted grain products meet these qualifications and thus are growing in popularity. Sweetened products have been made from oats...
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| Format: | Others |
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BYU ScholarsArchive
2018
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| Online Access: | https://scholarsarchive.byu.edu/etd/7438 https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=8438&context=etd |