Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage - Concepedia

Concepedia

Publication | Closed Access

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

104

Citations

20

References

2015

Year

Anna‐Maija Lampi, Annelie Damerau, J. Li, Timo Moisio, Riitta Partanen, Pirkko Forssell, Vieno Piironen

Journal of Cereal Science

Food ChemistryVolatile CompoundsFood AnalysisFood EngineeringFood ProcessingOat FloursFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

Page 1