Effects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus spores

Effects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus spores

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Bibliographic Details
Main Author:	Head, Dagmara Sabina.
Published:	2013
Online Access:	http://hdl.handle.net/1993/21513

Effects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus spores

Effects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus spores

by Head, Dagmara Sabina.
Published 2013

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