Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 µm
The present research had as objective to study the effects of moisture and extrusion temperatures on the oxidative stability of oat fine (< 532 µm) milling products. The oat caryopsis were ground in a Brabender mill and separated in two fractions, coarse over 532 µm and fine less than 532 µm. The...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
1998-08-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000400003 |