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Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats.
Jokinen, Iina; Pihlava, Juha-Matti; Puganen, Anna; Sontag-Strohm, Tuula; Linderborg, Kaisa M; Holopainen-Mantila, Ulla; Hietaniemi, Veli; Nordlund, Emilia.
Afiliação
  • Jokinen I; VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 Espoo, Finland.
  • Pihlava JM; Luke Natural Resources Institute Finland (Luke), FI-31600 Jokioinen, Finland.
  • Puganen A; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
  • Sontag-Strohm T; Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Agnes Sjöberginkatu 2, PL66, FI-00014 Helsinki, Finland.
  • Linderborg KM; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
  • Holopainen-Mantila U; VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 Espoo, Finland.
  • Hietaniemi V; Luke Natural Resources Institute Finland (Luke), FI-31600 Jokioinen, Finland.
  • Nordlund E; VTT Technical Research Centre of Finland, Ltd., P.O. Box 1000, FI-02044 Espoo, Finland.
Foods ; 10(7)2021 Jul 05.
Article em En | MEDLINE | ID: mdl-34359422
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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Finlândia
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Finlândia