Processing of oats and the impact of processing operations on nutrition and health benefits.

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	S58-S64
Journal	British Journal of Nutrition
Volume	112
Issue number	S2
DOIs	https://doi.org/10.1017/S000711451400227X
Publication status	Published - 1 Oct 2014

Keywords

@article{33a7bd379ca94e928147604c547a63f6,

title = "Processing of oats and the impact of processing operations on nutrition and health benefits.",

keywords = "Beta-glucan, Minimally processed food, Oats, Processed food, Processing",

author = "E.A. Decker and D.J. Rose and D. Stewart",

year = "2014",

month = oct,

day = "1",

doi = "10.1017/S000711451400227X",

language = "English",

volume = "112",

pages = "S58--S64",

journal = "British Journal of Nutrition",

number = "S2",

}

TY - JOUR

T1 - Processing of oats and the impact of processing operations on nutrition and health benefits.

AU - Decker, E.A.

AU - Rose, D.J.

AU - Stewart, D.

PY - 2014/10/1

Y1 - 2014/10/1

KW - Beta-glucan

KW - Minimally processed food

KW - Oats

KW - Processed food

KW - Processing

U2 - 10.1017/S000711451400227X

DO - 10.1017/S000711451400227X

M3 - Article

VL - 112

SP - S58-S64

JO - British Journal of Nutrition

JF - British Journal of Nutrition

IS - S2

ER -