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Hydration and Pasting Properties of Oat (Avena sativa) Flour.
Choi, Induck; Han, Ok-Kyu; Chun, Jiyeon; Kang, Chon-Sik; Kim, Kyung-Hoon; Kim, Yang-Kil; Cheong, Young-Keun; Park, Tae-Il; Choi, Jae-Sung; Kim, Kee-Jong.
Afiliação
  • Choi I; National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
  • Han OK; National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
  • Chun J; Dept. Food Science and Technology, Suncheon National University, Jeonnam 540-742, Korea.
  • Kang CS; National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
  • Kim KH; National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
  • Kim YK; National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
  • Cheong YK; National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
  • Park TI; National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
  • Choi JS; National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
  • Kim KJ; National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
Prev Nutr Food Sci ; 17(1): 87-91, 2012 Mar.
Article em En | MEDLINE | ID: mdl-24471068
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Prev Nutr Food Sci Ano de publicação: 2012 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Prev Nutr Food Sci Ano de publicação: 2012 Tipo de documento: Article