Skip to main content
. 2022 Jan 15;11(2):228. doi: 10.3390/foods11020228

Figure 3.

Figure 3

Microscopy of OBC samples in suspension: OBC (a), OBC-Hyd (b), OBC-Sol (c), OBC-M (d), OBC-Hyd-M (e), OBC-Sol-M (f). OBC: Oat bran concentrate; OBC-Hyd: OBC hydrolyzed with β-glucanase; OBC-Sol: water-soluble fraction from OBC after hydrolysis with β-glucanase; OBC-M: OBC microfluidized; OBC-Hyd-M: OBC-Hyd microfluidized; OBC-Sol-M: OBC-Sol microfluidized.