Healthy Fractions Of Oats Efficiently Developed For New Food Applications


VTT’s research scientist developed oat fractions with up to 56% beta-glucan content for food and nutraceutical products.

In his PhD thesis, Juhani Sibakov, MSc (Tech) from VTT Technical Research Centre of Finland developed methods to broaden the use of oats in, for example, snacks and…
Read more Healthy Fractions Of Oats Efficiently Developed For New Food Applications

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