Mäkinen, Outi E <br/><br/>
Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.  [electronic resource] 

 -  Plant foods for human nutrition (Dordrecht, Netherlands)  Mar 2013 
 - 90-5 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1573-9104 
<br/><br/><label>Standard No.: </label>10.1007/s11130-013-0335-3  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Avena--chemistry<br/>Bread--analysis<br/>Chenopodium quinoa--chemistry<br/>Cooking--methods<br/>Diet, Gluten-Free<br/>Dietary Carbohydrates--metabolism<br/>Dietary Fats--metabolism<br/>Dietary Proteins--metabolism<br/>Flour--analysis<br/>Germination<br/>Hot Temperature<br/>Humans<br/>Lipolysis<br/>Nutritive Value<br/>Oryza--chemistry<br/>Proteolysis<br/>Seeds--chemistry<br/>Solanum tuberosum<br/>Viscosity<br/>alpha-Amylases--metabolism