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
URL:
http://dx.doi.org/10.1038/174458a0
Library |
Location |
Call Number |
Volume/Issue/Year |
Availability |