Oat sourdough fermentation enhanced β-glucan viscosity and extractability from wholegrain oat bread in an in vitro gastrointestinal model

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Publication date: June 2026

Source: Food Hydrocolloids, Volume 175

Author(s): Silvia Cera, Maija Ojanen, Emmi Santapakka, Miikka Laitinen, Seongbong Song, Sungwon Hur, Kati Katina, Ndegwa H. Maina, Noora Mäkelä-Salmi, Rossana Coda

​Publication date: June 2026Source: Food Hydrocolloids, Volume 175Author(s): Silvia Cera, Maija Ojanen, Emmi Santapakka, Miikka Laitinen, Seongbong Song, Sungwon Hur, Kati Katina, Ndegwa H. Maina, Noora Mäkelä-Salmi, Rossana Coda Read More