Rheological and microstructural changes in barley and oat starch dispersions during heating and cooling

Karin Autio

Research output: Contribution to journalArticleProfessional

Original languageEnglish
Pages (from-to)297-304
JournalFood Structure
Volume9
Issue number4
Publication statusPublished - 1990
MoE publication typeD1 Article in a trade journal

Cite this

@article{4878c8843e4d41939e79065e9e1f53d8,
title = "Rheological and microstructural changes in barley and oat starch dispersions during heating and cooling",
author = "Karin Autio",
note = "Project code: ELI40050",
year = "1990",
language = "English",
volume = "9",
pages = "297--304",
journal = "Food Structure",
issn = "2213-3291",
publisher = "Elsevier",
number = "4",

}

Rheological and microstructural changes in barley and oat starch dispersions during heating and cooling. / Autio, Karin.

In: Food Structure, Vol. 9, No. 4, 1990, p. 297-304.

Research output: Contribution to journalArticleProfessional

TY - JOUR

T1 - Rheological and microstructural changes in barley and oat starch dispersions during heating and cooling

AU - Autio, Karin

N1 - Project code: ELI40050

PY - 1990

Y1 - 1990

M3 - Article

VL - 9

SP - 297

EP - 304

JO - Food Structure

JF - Food Structure

SN - 2213-3291

IS - 4

ER -