Effects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus spores

Head, Dagmara Sabina.2013-06-062013-06-062009http://hdl.handle.net/1993/2151316228808 bytesengEffects of superheated steam processing on the functional properties of oat groat, bran and flour, and on viability of Geobacillus stearothermophilus sporesdoctoral thesis