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This research explores the nutritional and sensory enhancement of traditional wheat-based steamed dumplings through the fortification with wholegrain oat flour from two cultivars. The study found that increasing oat flour content improved macronutrient profiles, particularly β-d-glucans, protein, and lipid levels, while also affecting sensory attributes negatively at higher inclusion rates. The optimal balance between nutritional enhancement and sensory acceptability was achieved with oat flour inclusion le

Author

Anand raj

Language

EN