This version is available at https://doi.org/10.14279/depositonce-10495 Copyright applies. A non-exclusive, non-transferable and limited right to use is granted. This document is intended solely for personal, non-commercial use. Terms of Use This is the peer reviewed version of the following article: Brückner‐Gühmann, M., Vasil’eva, E., Culetu, A., Duta, D., Sozer, N., & Drusch, S. (2019). Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product. Journal of the Science of Food and Agriculture, 99(13), 5852–5857. https://doi.org/10.1002/jsfa.9858 which has been published in final form at https://doi.org/10.1002/jsfa.9858. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. Monika Brückner-Gühmann, Elena Vasil'eva, Alina Culetu, Denisa Duta, Nesli Sozer, Stephan Drusch Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product Accepted manuscript (Postprint) Journal article |