Impact of β-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 651-660

  Yao, Ni ^a   White, Pamela J ^b   Alavi, Sajid ^c  

^a VINELAND RESEARCH AND INNOVATION CENTRE   (Canada)

^b IOWA STATE UNIVERSITY   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

Cereals and grains; Chemical composition; Oats; Sensory analysis

Indexed keywords

BILE ACID; CEREALS AND GRAINS; CHEMICAL COMPOSITIONS; EXPANSION RATIO; MINIMAL PROCESSING; OATS; PEAK VISCOSITIES; PHYSICO-CHEMICALS; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY PROPERTIES;

CHEMICAL ANALYSIS;

AVENA;

EID: 79951963861     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02535.x     Document Type: Article

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