A comparison of oat flour and oat bran-based bread formulations

British Food Journal

Volumn 115, Issue 2, 2013, Pages 300-313

  Tiwari, Uma ^a   Cummins, Enda ^a   Brunton, Nigel ^b   O'Donnell, Colm ^a   Gallagher, Eimear ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Glucan; Bread formulation; Cereal foods; Cereals; Oat bran; Oat flour; Quality characteristics

Indexed keywords

TRITICUM AESTIVUM;

EID: 84873479598     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070701311302258     Document Type: Article

References (41)

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