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

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