High-Protein Oat Flour Functionality Assessment in Bread and Sausage

✍ Scribed by A. LAPVETELÄINEN; E. PUOLANNE; H. SALOVAARA

• Book ID: 108820421
• Publisher: Institute of Food Technologists
• Year: 1994
• Tongue: English
• Weight: 663 KB
• Volume: 59
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1994.tb08195.x