Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan

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Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan

Research characterised the physicochemical properties of different oat cultivars used in noodle processing and their effects on noodle quality and β-glucan content. The effect of oat cultivar, season and processing on noodle and β-glucan quality was investigated. This research provided an insight in...

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Bibliographic Details
Main Author:	Mitra, Sabori
Format:	Thesis
Language:	English
Published:	Curtin University 2015
Online Access:	http://hdl.handle.net/20.500.11937/562

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