Haku
Viitteet 1-6 / 6
Functional oat ingredients - opportunities and challenges for food technology
(AACC International, 2009)
Factors influencing technological properties of high-fibre oat ingredients
(AACC International, 2009)
Content of some phytochemicals in barley, oat, rye and wheat cultivars
(AACC International, 2009)
Ancient grains of Andes as sources of bioactive compounds
(AACC International, 2010)
Benzoxazinoids in rye and rye-derived products
(AACC International, 2014)
Phenolic compounds and antioxidant capacity of raw and processed Andean indigenous crops
(AACC International, 2010)