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
Chapter16
Pages333-346
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). St. Paul, Minnesota, USA: AACC International.
Salmenkallio-Marttila, Marjatta ; Heiniö, Raija-Liisa ; Kaukovirta-Norja, Anu ; Poutanen, Kaisa. / Flavor and Texture in Processing of New Oat Foods. Oats : Chemistry and Technology. editor / Francis H. Webster ; Peter J. Wood. St. Paul, Minnesota, USA : AACC International, 2011. pp. 333-346
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Salmenkallio-Marttila, M, Heiniö, R-L, Kaukovirta-Norja, A & Poutanen, K 2011, Flavor and Texture in Processing of New Oat Foods. in FH Webster & PJ Wood (eds), Oats : Chemistry and Technology. AACC International, St. Paul, Minnesota, USA, pp. 333-346.

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

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 proceedingChapter or book articleProfessional

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 -

Salmenkallio-Marttila M, Heiniö R-L, Kaukovirta-Norja A, Poutanen K. Flavor and Texture in Processing of New Oat Foods. In Webster FH, Wood PJ, editors, Oats : Chemistry and Technology. St. Paul, Minnesota, USA: AACC International. 2011. p. 333-346