The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations

The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations

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Bibliographic Details
Main Author: Henry, Neola
Published: 2013
Online Access:http://hdl.handle.net/1993/20481
id ndltd-LACETR-oai-collectionscanada.gc.ca-MWU.1993-20481
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spelling ndltd-LACETR-oai-collectionscanada.gc.ca-MWU.1993-204812014-03-29T03:47:43Z The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations Henry, Neola 2013-05-16T19:03:18Z 2013-05-16T19:03:18Z 2007 http://hdl.handle.net/1993/20481
collection NDLTD
sources NDLTD
description
author Henry, Neola
spellingShingle Henry, Neola
The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations
author_facet Henry, Neola
author_sort Henry, Neola
title The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations
title_short The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations
title_full The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations
title_fullStr The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations
title_full_unstemmed The effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations
title_sort effects of superheated steam processing conditions on the functionality and microflora of oat flour intended for use in infant food formulations
publishDate 2013
url http://hdl.handle.net/1993/20481
work_keys_str_mv AT henryneola theeffectsofsuperheatedsteamprocessingconditionsonthefunctionalityandmicrofloraofoatflourintendedforuseininfantfoodformulations
AT henryneola effectsofsuperheatedsteamprocessingconditionsonthefunctionalityandmicrofloraofoatflourintendedforuseininfantfoodformulations
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