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

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
Pages (from-to)189-193
Number of pages5
JournalINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume46
Issue number3
Publication statusPublished - Aug 1995
MoEC publication typeA1 Journal article-refereed