Development of an innovative oat and chickpea based fermented product
The aim of this thesis project was to develop or lay the base for an innovative oat and chickpea based fermented product. From a previous thesis project, Glucanova AB had developed an oat and chickpea base called OatChic®. The goal of this thesis project was to evaluate the effects of fermentation on OatChic® by characterizing prototypes based on the beta-glucan content, phytic acid content, sugar
