Evaluating the Impact of Different Methods of Pre-Processing on Fermentation Capability and Physicochemical Properties of Oat Okara
Three different processing methods of raw oat okara were used in order to determine which method will have the highest impact in eliminating unwanted microorganisms and making the okara acceptable for human consumption. Processed okara was also fermented to determine the impact of processing technique on its fermenting capabilities and to develop a starting material for a sustainable and functiona
