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About this Agricultural and Biological Sciences article
Oat malt as a baking ingredient – A comparative study of the impact of oat, barley and wheat malts on bread and dough properties by Mäkinen, Outi E.; Arendt, Elke K. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Mäkinen, Outi E.; Arendt, Elke K.
- Publisher
- Elsevier Science; Elsevier ; Elsevier Inc.; Elsevier BV (ISSN 0733-5210)
- Published
- 2012
- Field
- Agricultural and Biological Sciences (Life Sciences)