Published February 13, 2026
| Version v1
Dataset
Open
Data set of Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre and phytate.
Description
Corresponding data sets of manuscript "Impact of kilning the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre and phytate".
The first file shows the acidification and microbial growth data
The second file shows data on phytate hydrolysis, protein solubilisation, dietary fibre solubilisation, fermentable saccharide production and metabolite production over time.
Files
Files
(3.3 MB)
| Name | Size | Download all |
|---|---|---|
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md5:b9f405c2cc1d6bacaf7fe00379d0c8c4
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670.9 kB | Download |
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md5:30105b5b1a9e05bc927feab0e00987e2
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2.6 MB | Download |
Additional details
Dates
- Accepted
-
2026-02-13