Yrjö Mälkki

Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour

Yrjö Mälkki, R.‐L. Heiniö, Karin Autio · Food Hydrocolloids · 1993 · 94 citations

Food Chemistry, Nutrition, Guar Gum +8

Flow Properties of Solutions of Oat β‐Glucans

Karin Autio, Olavi Myllymäki, Yrjö Mälkki · Journal of Food Science · 1987 · 79 citations

Food Chemistry, Oat β‐Glucans, Biomanufacturing +14

Effects of an oat bran concentrate on serum lipids in free-living men with mild to moderate hypercholesterolaemia.

R. Törrönen, L Kansanen, Matti Uusitupa et al. · PubMed · 1992 · 62 citations

Physical properties of dietary fiber as keys to physiological functions.

Yrjö Mälkki · Cereal Foods World · 2001 · 61 citations

Nutrition, Dietary Fiber, Food Function +6

Oat bran concentrates: physical properties of beta-glucan and hypocholesterolemic effects in rats

Yrjö Mälkki, Karin Autio, Otto Hänninen et al. · Europe PMC (PubMed Central) · 1992 · 60 citations

Food Chemistry, Nutrition, Oat Bran Concentrates +8