Impact of Oat Supplementation on the Structure, Digestibility, and Sensory Properties of Extruded Instant Rice.

Foods · 2024 · PMC10815101 · PMID 38254518

Europe PMC DOI

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showed a trendno p-value reported

The sensory score showed a trend of first increasing and then decreasing, reaching the highest score of 81.25 with 38% oat addition.

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