| Original language | Undefined/Unknown |
|---|---|
| Journal | Food Research International |
| DOIs | |
| State | Published - 2013 |
Cite this
Ovando-Martínez, M., Whitney, K., Reuhs, B. L., Doehlert, D., & Simsek, S. (2013). Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch. Food Research International. https://doi.org/10.1016/j.foodres.2013.02.035
@article{088143938d3b4a359d9b64798ee854e2,
title = "Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch",
author = "M. Ovando-Mart{\'i}nez and K. Whitney and B.L. Reuhs and D. Doehlert and S. Simsek",
year = "2013",
doi = "10.1016/j.foodres.2013.02.035",
language = "Indefinido/desconocido",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Ltd",
}
Ovando-Martínez, M, Whitney, K, Reuhs, BL, Doehlert, D & Simsek, S 2013, 'Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch', Food Research International. https://doi.org/10.1016/j.foodres.2013.02.035
Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch. / Ovando-Martínez, M.; Whitney, K.; Reuhs, B.L.; Doehlert, D.; Simsek, S.
In: Food Research International, 2013.Research output: Contribution to journal › Article › Research › peer-review
TY - JOUR
T1 - Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch
AU - Ovando-Martínez, M.
AU - Whitney, K.
AU - Reuhs, B.L.
AU - Doehlert, D.
AU - Simsek, S.
PY - 2013
Y1 - 2013
UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-84875623595&partnerID=MN8TOARS
U2 - 10.1016/j.foodres.2013.02.035
DO - 10.1016/j.foodres.2013.02.035
M3 - Artículo
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -
Ovando-Martínez M, Whitney K, Reuhs BL, Doehlert D, Simsek S. Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch. Food Research International. 2013. https://doi.org/10.1016/j.foodres.2013.02.035