Influence of processing on the flavour formation of oat and rye
By: Raija-Liisa Heiniö.
Contributors: Valtion teknillinen tutkimuskeskus.
Series: VTT publications -- 494.; VTT julkaisuja -- 494.
Publisher: VTT Technical Research Centre of Finland
Published: 2003
Place of publication: Espoo [Finland]
Language: eng
Subjects: Oats -- Sensory evaluation.; Rye -- Sensory evaluation.; Flavor.
Notes: Thesis (doctoral)--University of Helsinki, 2003.

Includes bibliographical references.

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