A comparison of oat flour and oat bran-based bread formulations

By Tiwari Uma   Cummins Enda   Brunton Nigel   O'Donnell Colm   Gallagher Eimear  

British Food Journal, Vol. 115, Iss. 2, 2013-02 ,pp. : 300-313

Emerald Group Publishing Ltd

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Behaviour of oat globulins in lactic acid fermentation of oat bran

By Loponen Jussi   Laine Pia   Sontag-Strohm Tuula   Salovaara Hannu  

European Food Research and Technology A, Vol. 225, Iss. 1, 2007-05 ,pp. : 105-110

Springer Publishing Company

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Enrichment of β -glucan in Oat Bran by Fine Grinding and Air Classification

By Wu Y.V.   Doehlert D.C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 1, 2002-02 ,pp. : 30-33

Academic Press

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The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers

By desmond E.M.   Troy D.J.   Buckley D.J.  

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Natural contamination of oat with group A trichothecene mycotoxins in Poland

By Perkowski J.   Basiński T.  

Food Additives and Contaminants, Vol. 19, Iss. 5, 2002-05 ,pp. : 478-482

Taylor & Francis Ltd

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