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A comparative study of oat (Avena sativa) cultivars as brewing adjuncts
Birgit Schnitzenbaumer
,
Elke K. Arendt
School of Food and Nutritional Sciences
APC Microbiome Ireland
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Food Science
Scanning Electron Microscopy
100%
Starch
100%
Capillary Electrophoresis
100%
Color Value
100%
Polyphenol Content
100%
High Starch Content
100%
Agricultural and Biological Sciences
Rheological Behavior
16%