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. 2021 Jan 7;10(1):115. doi: 10.3390/foods10010115

Figure 1.

Figure 1

Raw material used for analysis. Wheat grain (WG), wheat bran (WB), oat grain (OG) and oat bran (OB) and the flours milled for all the samples: Wheat grain flour (WGF), wheat bran flour (WBF), oat grain flour (OGF), and oat bran flour (OBF).