Rheological properties and bread making performance of commercial wholegrain oat flours

Journal of Cereal Science

Volumn 52, Issue 1, 2010, Pages 65-71

  Hüttner, Edith K ^a   Bello, Fabio Dal ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77953127726     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.03.004     Document Type: Article

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