{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["12"],"submitter":["Lambrechts E"],"journal":["Current research in food science"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12927064"],"repository":["biostudies-literature"],"pubmed_title":["Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate"],"pmcid":["PMC12927064"],"pubmed_authors":["Blontrock E","Lambrechts E","De Bondt Y","Courtin C","Vanhove S","Wouters A","Gettemans T","Weckx S","Lemoine J","De Vuyst L","Janssen F"],"additional_accession":[]},"is_claimable":false,"name":"Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate","description":null,"dates":{"release":"2026-01-01T00:00:00Z","publication":"2026 Jan","modification":"2026-07-16T17:48:28.901Z","creation":"2026-07-09T11:10:08.411Z"},"accession":"S-EPMC12927064","cross_references":{}}