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    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 174 (1954), S. 458-458 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Any flavour in porridge meal or flakes is developed during the initial kilning process. This is not a standard operation. The whole oats are dried down from a moisture content in the range 14r-20 per cent (but usually about 17 per cent) to a final moisture content of 4-8 per cent, after which they ...
    Type of Medium: Electronic Resource
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