The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties-Reference-Cited by-同舟云学术

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The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties

Published:2022-12 Issue: Volume:171 Page:114137
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sammalisto Saara^ORCID,Laitinen Miikka,Katina Kati,Sontag-Strohm Tuula

Funder

Turun Yliopisto

Business Finland

Helsingin Yliopisto

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Development of a laboratory-scale flaking machine for oat end product testing;Ames;Cereal Chemistry,2003

2. Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.);Bryngelsson;Journal of Agricultural and Food Chemistry,2002

3. Milling and flour quality;Campbell,2012

4. Oat cleaning and processing;Deane,1986

5. Single kernel wheat hardness and fracture properties in relation to density and the modelling of fracture in wheat endosperm;Dobraszczyk;Journal of Cereal Science,2002

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Gelation of cereal β-glucan after partial dissolution at physiological temperature: Effect of molecular structure;Food Hydrocolloids;2023-08

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