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Functional Properties of a High Protein Beverage Stabilized with Oat‐β‐Glucan |
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| Authors: | Eva Vasquez‐Orejarena Christopher T. Simons John H. Litchfield Valente B. Alvarez |
| Affiliation: | 1. the Dept. of Food Science & Technology, The Ohio State Univ., Columbus, Ohio, U.S.A;2. CFAES Dept. of Food Science and Technology, The Wilbur A. Gould Food Industries Center, Columbus, Ohio, U.S.A |
| Abstract: | |
| Keywords: | functional beverage high protein oat‐β ‐glucan surface response methodology suspension stability |