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Properties of an oil in water (o/w) emulsions made using polar lipid fraction from oats (Avena sativa)

Tietueen suppeat tiedot
dc.contributor.authorKaimainen, Mika-
dc.contributor.authorKaariste, Mirka-
dc.contributor.authorJärvenpää, Eila-
dc.contributor.authorRantamäki, Pirjo-
dc.contributor.authorHuopalahti, Rainer-
dc.contributor.csTallinn university of technology-
dc.contributor.departmentUniversity of Turku-
dc.contributor.departmentUniversity of Turku-
dc.contributor.departmentMaa- ja elintarviketalouden tutkimuskeskus (MTT) / BEL Biotekniikka- ja elintarviketutkimus / Elintarviketutkimus (BEE)-
dc.contributor.departmentMaa- ja elintarviketalouden tutkimuskeskus (MTT) / BEL Biotekniikka- ja elintarviketutkimus / Elintarviketutkimus (BEE)-
dc.contributor.departmentUniversity of Turku-
dc.date.accepted2010-11-19-
dc.date.accessioned2013-03-19T11:10:01Z
dc.date.accessioned2025-05-28T16:07:03Z
dc.date.available2013-03-19T11:10:01Z
dc.date.created2010-11-15-
dc.date.issued2010-
dc.description.dacok-
dc.description.stav-
dc.format.bitstreamfalse
dc.format.pagerangep. 14-
dc.identifier.isbn978-9949-23-034-1-
dc.identifier.olddbid418519
dc.identifier.oldhandle10024/477537
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/28709
dc.languageeng-
dc.publisher.placeee-
dc.relation.conferenceBaltic conference on food science and technology; 5, 2010-
dc.relation.ispartofThe 5th Baltic conference on food science and technology : foodbalt-2010 : book of abstracts-
dc.relation.ispartofseriesFood and nutrition-
dc.relation.ispartofseriesToit ja toitumine-
dc.relation.issn1406-2712-
dc.relation.numberinseriesXVII-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/477537
dc.subject.agriforskaura-
dc.subject.agriforselintarviketeknologia-
dc.subject.finagriRe-
dc.titleProperties of an oil in water (o/w) emulsions made using polar lipid fraction from oats (Avena sativa)-
dc.typea-
dc.type.bib4. Kokous- seminaari- ja vuosikirjajulkaisut-
dc.type.okmfi=M2 Esitelmä tai posteri|sv=M2 Presentation|en=M2 Presentation or poster|-

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