Relationships of Selected Physical, Chemical, and Sensory Parameters in Oat Grain, Rolled Oats, and Cooked Oatmeal—A Three-Year Study with Eight Cultivars-Reference-Cited by-同舟云学术

Relationships of Selected Physical, Chemical, and Sensory Parameters in Oat Grain, Rolled Oats, and Cooked Oatmeal—A Three-Year Study with Eight Cultivars

Published:2001-05 Issue:3 Volume:78 Page:322-329
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Lapveteläinen A.¹²,Alho-Lehto P.³,Sinn L.³,Laukkanen T.³,Lindman T.³,Kallio H.¹,Kaitaranta J.³,Katajisto J.⁴

Affiliation:

1. University of Turku, Department of Biochemistry and Food Chemistry, FIN-20014 Turku, Finland.

2. Corresponding author. Email: anja.lapvetelainen@uku.fi Fax: +358-17-163 903. Phone: +358-17-163 931.

3. Melia Ltd., PO Box 101, FIN-21201 Raisio, Finland.

4. University of Turku, Department of Statistics, FIN-20014 Turku, Finland.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference10 articles.

1. Analysis of fatty acid methyl esters with high accuracy and reliability

2. A Comparison of Diets with and without Oats in Adults with Celiac Disease

3. Quantitative Sensory Profiling of Cooked Oatmeal

4. Response of 21 Oat Cultivars to Nitrogen Fertilization 1

5. Improving grain yield and quality traits of oats in northern growing conditions

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