Brückner-Gühmann, M, Heiden-Hecht, T, Sözer, N & Drusch, S 2018, ' Foaming characteristics of oat protein and modification by partial hydrolysis ', European Food Research and Technology, vol. 244, no. 12, pp. 2095-2106 . https://doi.org/10.1007/s00217-018-3118-0