Publications by Eva Vasquez-Orejarena

Publications by authors named "Eva Vasquez-Orejarena"

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Functional Properties of a High Protein Beverage Stabilized with Oat-β-Glucan.

Eva Vasquez-Orejarena Christopher T Simons John H Litchfield Valente B Alvarez

J Food Sci

May 2018

Unlabelled: This study evaluated the effect of oat flour and milk protein on the functional properties and sensory acceptability of shelf stable high protein dairy beverages containing at least 0.75 g of oat-β-glucan per serving size. Formulations adjusted to levels of 1.

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