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Healthy fractions of oats efficiently recovered

The quality of Finnish oats is excellent. In his PhD thesis, Juhani Sibakov, MSc (Tech), developed methods to broaden the use of oats in, for example, snacks and beverages. Fractions with 56% beta-glucan and 73% protein were obtained. The fractionation process developed at VTT was scaled up in Germany together with NateCO2 GmbH and Hosokawa Alpine AG.Read more...