Original language | English |
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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
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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 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 -