Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter...

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Detalles Bibliográficos
Autores principales: Jokinen, Iina, Pihlava, Juha-Matti, Puganen, Anna, Sontag-Strohm, Tuula, Linderborg, Kaisa M., Holopainen-Mantila, Ulla, Hietaniemi, Veli, Nordlund, Emilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306198/
https://www.ncbi.nlm.nih.gov/pubmed/34359422
http://dx.doi.org/10.3390/foods10071552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306198/
https://www.ncbi.nlm.nih.gov/pubmed/34359422
http://dx.doi.org/10.3390/foods10071552

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