Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients

Outi Elina Mäkinen, Emanuele Zannini, Elke Arendt

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

71 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Plant Foods for Human Nutrition
Vol/bind	68
Udgave nummer	1
Sider (fra-til)	90-95
ISSN	0921-9668
DOI	https://doi.org/10.1007/s11130-013-0335-3
Status	Udgivet - 2013
Udgivet eksternt	Ja

Adgang til dokumentet

@article{67111123d0784f52a51a2fb388d6d22c,

title = "Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients",

author = "M{\"a}kinen, {Outi Elina} and Emanuele Zannini and Elke Arendt",

year = "2013",

doi = "10.1007/s11130-013-0335-3",

language = "English",

volume = "68",

pages = "90--95",

journal = "Plant Foods for Human Nutrition",

issn = "0921-9668",

publisher = "Springer",

number = "1",

}

TY - JOUR

T1 - Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients

AU - Mäkinen, Outi Elina

AU - Zannini, Emanuele

AU - Arendt, Elke

PY - 2013

Y1 - 2013

U2 - 10.1007/s11130-013-0335-3

DO - 10.1007/s11130-013-0335-3

M3 - Journal article

C2 - 23386201

SN - 0921-9668

VL - 68

SP - 90

EP - 95

JO - Plant Foods for Human Nutrition

JF - Plant Foods for Human Nutrition

IS - 1

ER -