Foaming of Differently Processed Oats: Role of Nonpolar...

Cereal Chemistry 2011 / 05 Vol. 88; Iss. 3

Foaming of Differently Processed Oats: Role of Nonpolar Lipids and Tryptophanin Proteins

Kaukonen, O., Sontag-Strohm, T., Salovaara, H., Lampi, A.-M., Sibakov, J., Loponen, J.
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Volume:
88
Language:
english
Journal:
Cereal Chemistry Journal
DOI:
10.1094/cchem-11-10-0154
Date:
May, 2011
File:
PDF, 464 KB
english, 2011
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