Flavor and Texture in Processing of New Oat Foods

Marjatta Salmenkallio-Marttila, Raija-Liisa Heiniö, Anu Kaukovirta-Norja, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

3 Citations (Scopus)
Original languageEnglish
Title of host publicationOats 
Subtitle of host publicationChemistry and Technology
EditorsFrancis H. Webster, Peter J. Wood
Place of PublicationSt. Paul, Minnesota, USA
PublisherAACC International
ISBN (Print)978-1-891127-64-9
Publication statusPublished - 2011
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Cite this

Salmenkallio-Marttila, M., Heiniö, R-L., Kaukovirta-Norja, A., & Poutanen, K. (2011). Flavor and Texture in Processing of New Oat Foods. In F. H. Webster, & P. J. Wood (Eds.), Oats : Chemistry and Technology (pp. 333-346). AACC International.