Susu oat

Protéin	3 g
Lemak	5 g
Karbohidrat	16 g

Oat milk
	A glass of oat milk
Panggonan asal	Sweden
Diréka nalika	u. 1990
Ènergi panganan; (per 240ml ajangan)	120 kcal (502 kJ)
Ajining nutrisi; (per 240ml ajangan)
Protéin	3 g
Lemak	5 g
Karbohidrat	16 g
Indhèk glikèmis	69 (Cithakan:Background)
	Buku masakan: Oat milk Médhia: Oat milk

Susu gandum minangka sawijining ombenan susu tanduran sing asale saka gandum ( Avena spp. ) Biji ^[1] kanthi ngekstrak bahan tanduran nganggo banyu. ^[2] Susu gandum duwe tekstur krim lan rasa kaya oatmeal, ^[3] lan diproduksi kanthi macem-macem rasane kayata manis, tanpa manis, vanilla utawa coklat .Cithakan:Milk nutrition

Referensi

↑ Deswal, Aastha; Deora, Navneet Singh; Mishra, Hari Niwas (2014). "Optimization of enzymatic production process of oat milk using response surface methodology". Food and Bioprocess Technology. 7 (2): 610–618. doi:10.1007/s11947-013-1144-2.
↑ Mäkinen, Outi Elina; Wanhalinna, Viivi; Zannini, Emanuele; Arendt, Elke Karin (2016). "Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products". Critical Reviews in Food Science and Nutrition. 56 (3): 339–349. doi:10.1080/10408398.2012.761950. PMID 25575046.
↑ Zara Stone (3 June 2019). "How oat milk conquered America". Elemental. Dibukak ing 12 September 2019.

[:0-1] Deswal, Aastha; Deora, Navneet Singh; Mishra, Hari Niwas (2014). "Optimization of enzymatic production process of oat milk using response surface methodology". Food and Bioprocess Technology. 7 (2): 610–618. doi:10.1007/s11947-013-1144-2.

[:1-2] Mäkinen, Outi Elina; Wanhalinna, Viivi; Zannini, Emanuele; Arendt, Elke Karin (2016). "Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products". Critical Reviews in Food Science and Nutrition. 56 (3): 339–349. doi:10.1080/10408398.2012.761950. PMID 25575046.

[stone-3] Zara Stone (3 June 2019). "How oat milk conquered America". Elemental. Dibukak ing 12 September 2019.

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