Relationships of selected physical, chemical, and sensory parameters in oat grain, rolled oats, and cooked oatmeal - A three-year study with eight cultivars

Cereal Chemistry

Volumn 78, Issue 3, 2001, Pages 322-329

  Lapvetelainen A ^a   Alho Lehto, P ^a   Sinn, L ^a   Laukkanen, T ^a   Lindman, T ^a   Kallio, H ^a   Kaitaranta, J ^a   Katajisto, J ^a  

^a UNIVERSITY OF TURKU   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

PRINCIPAL COMPONENT ANALYSIS;

%MOISTURE; CRUDE FAT; GLUCAN CONTENT; KERNEL SIZE; KILN DRYING; PROCESSING STAGE; PROPERTY; STRONG CORRELATION; VISCOSITY VALUE; WATER BINDING CAPACITY;

CROPS;

ARTICLE; BINDING AFFINITY; COOKING; CULTIVAR; FOOD PROCESSING; NONHUMAN; OAT; PHYSICAL CHEMISTRY;

EID: 0034989460     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.3.322     Document Type: Article

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