Oat malt as a baking ingredient - A comparative study of the impact of oat, barley and wheat malts on bread and dough properties

Journal of Cereal Science

Volumn 56, Issue 3, 2012, Pages 747-753

  Mäkinen, Outi E ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Confocal laser scanning microscopy; Germination; Gluten; Rheology

Indexed keywords

HORDEUM; TRITICUM AESTIVUM;

EID: 84868201846     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.08.009     Document Type: Article

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