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 proceeding › Chapter or book article › Professional

Original language	English
Title of host publication	Oats
Subtitle of host publication	Chemistry and Technology
Editors	Francis H. Webster, Peter J. Wood
Place of Publication	St. Paul, Minnesota, USA
Publisher	AACC International
Chapter	16
Pages	333-346
ISBN (Print)	978-1-891127-64-9
Publication status	Published - 2011
MoE publication type	D2 Article in professional manuals or guides or professional information systems or text book material

Cite this

@inbook{ba63d32a067645d09fe03033f42ed53a,

title = "Flavor and Texture in Processing of New Oat Foods",

author = "Marjatta Salmenkallio-Marttila and Raija-Liisa Heini{\"o} and Anu Kaukovirta-Norja and Kaisa Poutanen",

year = "2011",

language = "English",

isbn = "978-1-891127-64-9",

pages = "333--346",

editor = "Webster, {Francis H.} and Wood, {Peter J.}",

booktitle = "Oats ",

publisher = "AACC International",

address = "United States",

}

Flavor and Texture in Processing of New Oat Foods. / Salmenkallio-Marttila, Marjatta; Heiniö, Raija-Liisa; Kaukovirta-Norja, Anu et al.

Oats : Chemistry and Technology. ed. / Francis H. Webster; Peter J. Wood. St. Paul, Minnesota, USA : AACC International, 2011. p. 333-346.

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Professional

TY - CHAP

T1 - Flavor and Texture in Processing of New Oat Foods

AU - Salmenkallio-Marttila, Marjatta

AU - Heiniö, Raija-Liisa

AU - Kaukovirta-Norja, Anu

AU - Poutanen, Kaisa

PY - 2011

Y1 - 2011

M3 - Chapter or book article

SN - 978-1-891127-64-9

SP - 333

EP - 346

BT - Oats

A2 - Webster, Francis H.

A2 - Wood, Peter J.

PB - AACC International

CY - St. Paul, Minnesota, USA

ER -