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

Tutkimustuotos: Lehtiartikkeli › Article › Scientific › vertaisarvioitu

9 Sitaatiot (Scopus)

Alkuperäiskieli	Englanti
Sivut	255-265
Julkaisu	Journal of Cereal Science
Numero	17
Tila	Julkaistu - 1993
OKM-julkaisutyyppi	A1 Julkaistu artikkeli, soviteltu

Tutkimusalat

aqueous processing
lipids
oat
pH adjustment

Siteeraa tätä

@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 = "0733-5210",

publisher = "Academic Press Inc.",

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

SP - 255

EP - 265

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 17

ER -