Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (<i>Lactobacillus plantarum</i> WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat ferme...

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Bibliographic Details

Published in:	Foods
Main Authors:	Natalia Aparicio-García, Cristina Martínez-Villaluenga, Juana Frias, Elena Peñas
Format:	Article
Language:	English
Published:	MDPI AG 2021-01-01
Subjects:	oat sprouting lactic acid fermentation beverage gluten-free
Online Access:	https://www.mdpi.com/2304-8158/10/1/139