Effect of amylase treatment on the consistency of cooked, fermented oat bran porridge

Research output: Contribution to journal › Article › Scientific › peer-review

6 Citations (Scopus)

Original language	English
Pages (from-to)	189-193
Number of pages	5
Journal	International Journal of Food Sciences and Nutrition
Volume	46
Issue number	3
Publication status	Published - Aug 1995
MoEC publication type	A1 Journal article-refereed

Keywords

@article{d11de53d29a841b8b2a0064d07cdbdb6,

title = "Effect of amylase treatment on the consistency of cooked, fermented oat bran porridge",

keywords = "GELATINIZATION, STARCHES",

author = "D RAHEEM",

year = "1995",

month = aug,

language = "English",

volume = "46",

pages = "189--193",

journal = "International Journal of Food Sciences and Nutrition",

issn = "0963-7486",

publisher = "Taylor & Francis",

number = "3",

}