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

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Tidskrift	LWT-Food Science and Technology
Volym	171
ISSN	0023-6438
DOI	https://doi.org/10.1016/j.lwt.2022.114137
Status	Publicerad - 15 dec. 2022
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

@article{2fa359b153934f29a6ae6ae80313e13c,

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

keywords = "416 Food Science",

author = "Saara Sammalisto and Miikka Laitinen and Tuula Sontag-Strohm and Kati Katina",

year = "2022",

month = dec,

day = "15",

doi = "10.1016/j.lwt.2022.114137",

language = "English",

volume = "171",

journal = "LWT-Food Science and Technology",

issn = "0023-6438",

publisher = "Elsevier Scientific Publ. Co",

}

TY - JOUR

T1 - The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties

AU - Sammalisto, Saara

AU - Laitinen, Miikka

AU - Sontag-Strohm, Tuula

AU - Katina, Kati

PY - 2022/12/15

Y1 - 2022/12/15

KW - 416 Food Science

U2 - 10.1016/j.lwt.2022.114137

DO - 10.1016/j.lwt.2022.114137

M3 - Article

SN - 0023-6438

VL - 171

JO - LWT-Food Science and Technology

JF - LWT-Food Science and Technology

ER -