Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference30 articles.
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4. Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour;De Pilli;Int. J. Food Sci. Technol.,2013
5. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours;Duque;Food Res. Int.,2020
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