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Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture

Wenjie Xu, Xinzhu Wu, Chen Xia,Zicong Guo,Zhengyuan Zhai,Yongqiang Cheng,Ju Qiu

FOODS（2024）

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Key words
oat yogurt,enzymatic hydrolysis,fermentation,exopolysaccharide,coagulated texture profile
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