Effect of Lactobacillus plantarum Fermentation on Solubility and Nutritional Properties of Oat Protein
ZHANG Qing,WANG Feng,HUANG Wei-ning,DU Guo-cheng,WANG Hong-zi,RAYAS-DUARTE Patricia
FOOD SCIENCE . 2011, (17): 204 -209 .  DOI: 10.7506/spkx1002-6630-201117042