ESHDOG, Amel; ELBARKOLI, Alfathe; ALHEBELI, Salah; ILOWEFAH, Muna. The Role of Roasting and Fermentation in Enhancing the Functional and Technological Properties of Oat Grains and its Flour. Wadi Alshatti University Journal of Pure and Applied Sciences, Libya, v. 3, n. 2, p. 309–315, 2025. DOI: 10.63318/waujpasv3i2_38. Disponível em: https://www.waujpas.com/index.php/journal/article/view/243.. Acesso em: 14 nov. 2025.