The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalLWT-Food Science and Technology
Volume171
ISSN0023-6438
DOIs
Publication statusPublished - 15 Dec 2022
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science

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