Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes-Reference-Cited by-同舟云学术

Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes

Published:2012-04-24 Issue:9 Volume:51 Page:2256-2259
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Tiwari Neha,Awasthi Pratima

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-012-0694-z.pdf

Reference19 articles.

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3. AOAC (1995) Official methods of analysis of the association of official analytical chemist. Association of official Analytical Chemists, Washigton, DC

4. Baker RA (1994) Potential dietary benefits of citrus pectin and fiber. Food Tech 48(11):132–139

5. Bernfelt P (1955) Amylase alpha and beta. In: Methods of enzymology. Academic Press New York. 1: 149–158

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