Effect of extrusion processing parameters on structure, texture and dietary fibre composition of directly expanded wholegrain oat-based matrices

Markus Nikinmaa
, Olivia Zehnder-Wyss
, Laura Nyström
, Nesli Sözer^*

^*Corresponding author for this work

Swiss Federal Institute of Technology in Zurich (ETH Zürich)

Research output: Contribution to journal › Article › Scientific › peer-review

12 Citations (Scopus)

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OatHow: Novel indicators and technologies for oat quality and applicability
Holopainen-Mantila, U. (Manager), Nordlund, E. (Owner), Silventoinen-Veijalainen, P. (Participant), Ercili-Cura, D. (Participant) & Nikinmaa, M. (Participant)
1/01/19 → 30/09/21
Project: Business Finland project