| 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
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.