Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour.

K. Liukkonen; A. Kaukovirta-Norja; S. Laakso

Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour.

K. Liukkonen, A. Kaukovirta-Norja, S. Laakso

Research output: Contribution to journal › Article › Scientific › peer-review

9 Citations (Scopus)

Original language	English
Pages (from-to)	255-265
Journal	Journal of Cereal Science
Issue number	17
Publication status	Published - 1993
MoE publication type	A1 Journal article-refereed

Keywords

aqueous processing
lipids
oat
pH adjustment

Cite this

@article{1e74b15dcb7045e09505c2c1b5529ae2,

title = "Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour.",

keywords = "aqueous processing, lipids, oat, pH adjustment, aqueous processing, lipids, oat, pH adjustment, aqueous processing, lipids, oat, pH adjustment",

author = "K. Liukkonen and A. Kaukovirta-Norja and S. Laakso",

year = "1993",

language = "English",

pages = "255--265",

journal = "Journal of Cereal Science",

issn = "1095-9963",

publisher = "Elsevier",

number = "17",

}

TY - JOUR

T1 - Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour.

AU - Liukkonen, K.

AU - Kaukovirta-Norja, A.

AU - Laakso, S.

PY - 1993

Y1 - 1993

KW - aqueous processing

KW - lipids

KW - oat

KW - pH adjustment

KW - aqueous processing

KW - lipids

KW - oat

KW - pH adjustment

KW - aqueous processing

KW - lipids

KW - oat

KW - pH adjustment

M3 - Article

SN - 1095-9963

SP - 255

EP - 265

JO - Journal of Cereal Science

JF - Journal of Cereal Science

IS - 17

ER -