Changes in oat lipids affected by extrusion

Nahrung - Food

Volumn 41, Issue 4, 1997, Pages 224-227

  Zadernowski, R ^a   Nowak Polakowska, H ^a   Wicklund, T ^b   Fornal, L ^a  

^a UNIV OF AGRICULTURE AND TECHNOLOGY   (Poland)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000924167     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19970410408     Document Type: Article

References (12)

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4. Fornal, Ł., A. Wlaź, B. Bukowska, Acta Agricult. Tech. Olst., Techn. Alimen. 25 (1993) 125-135.
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6. Ga̧siorowski, H., W. Kowalewski, Przegład Zbożowo-Młynarski, 3 (1993) 14-16.
7. Hammond, E., Oat lipids, Food science and technology lipids in cereal technology. New York 1983.
8. Macmurray, T. A., W. R. Morrison, J. Sci. Food Agric. 21 (1970) 517-520.
9. Soral-Śmietana, M., Acta Acad. Agricult. Techn. Olst., Techn. Alimen. 24 (1992) 1-56.
10. Śmietana, Z., Ł. Fornal, J. Szpendowski, M. Soral-Śmietana, Getreide, Mehl u Brot, 40 (1986) 154-159.
11. Wicklund, T., Extrusion cooking of oat flour. Influence of processing conditions on lipid and fiber fractions and functional properties of the product. Doctor Scientiarum Theses, Agricultural University of Norwey 1995.
12. Zadernowski R., W. F. Sosulski, J. Am. Oil Chem. Soc., 55 (1978) 870-872.