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Journal: Foods, 2021
Volume: 10
Number: 2695

Article: Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease
Authors: by Gilda Aiello, Yuchen Li, Ruoxian Xu, Giovanna Boschin, Grazina Juodeikiene and Anna Arnoldi
Link: https://www.mdpi.com/2304-8158/10/11/2695

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