Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat

Pekka Lehtinen, Raija-Liisa Heiniö, Kirsi-Marja Oksman-Caldentey, Kaisa Poutanen

    Research output: Contribution to journalArticleScientificpeer-review

    Original languageEnglish
    Pages (from-to)367-375
    JournalCereal Chemistry
    Issue number3
    Publication statusPublished - 2002
    MoE publication typeA1 Journal article-refereed


    • oat, rancidity, storage stability

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