Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour.

Research output: Contribution to journalArticle

Researchers

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

Research units

Details

Original languageEnglish
Pages (from-to)255-265
JournalJournal of Cereal Science
Issue number17
Publication statusPublished - 1993
MoE publication typeA1 Journal article-refereed

    Research areas

  • aqueous processing, lipids, oat, pH adjustment

ID: 4855577