Oat malt as a baking ingredient - a comparative study of the impact of oat, barley and wheat malts on bread and dough properties

Outi Elina Mäkinen, Elke Arendt

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

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@article{e5e6508397074d5f9ab63a5f9e66b203,

title = "Oat malt as a baking ingredient - a comparative study of the impact of oat, barley and wheat malts on bread and dough properties",

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

year = "2012",

doi = "10.1016/j.jcs.2012.08.009",

language = "English",

volume = "56",

pages = "747–753",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Academic Press",

number = "3",

}

TY - JOUR

T1 - Oat malt as a baking ingredient - a comparative study of the impact of oat, barley and wheat malts on bread and dough properties

AU - Mäkinen, Outi Elina

AU - Arendt, Elke

PY - 2012

Y1 - 2012

U2 - 10.1016/j.jcs.2012.08.009

DO - 10.1016/j.jcs.2012.08.009

M3 - Journal article

SN - 0733-5210

VL - 56

SP - 747

EP - 753

JO - Journal of Cereal Science

JF - Journal of Cereal Science

IS - 3

ER -