Cite
HARVARD Citation
Lampi, A. et al. (2015). Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage. Journal of cereal science. pp. 102-109. [Online].
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Lampi, A. et al. (2015). Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage. Journal of cereal science. pp. 102-109. [Online].