Nutritional properties of various oat and naked oat cultivars
Authors
Theresa Boeck
BOKU - University of Natural Resources and Life Sciences, Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria
Stefano D’Amico
BOKU - University of Natural Resources and Life Sciences, Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria
Elisabeth Zechner
Saatzucht Edelhof, Zwettl, Austria
Henry Jaeger
BOKU - University of Natural Resources and Life Sciences, Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria
Regine Schoenlechner
regine.schoenlechner@boku.ac.at
BOKU - University of Natural Resources and Life Sciences, Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria
Language: English, German
Page range: 215 - 226
Submitted on: Aug 27, 2018
Accepted on: Oct 23, 2018
Published on: Dec 31, 2018
Published by: Universität für Bodenkultur Wien
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
Related subjects:
© 2018 Theresa Boeck, Stefano D’Amico, Elisabeth Zechner, Henry Jaeger, Regine Schoenlechner, published by Universität für Bodenkultur Wien
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.