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	1.	Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients. [electronic resource] by Mäkinen, Outi E Zannini, Emanuele Arendt, Elke K Producer: 20130812 In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline Range. [electronic resource] by Mäkinen, Outi E Zannini, Emanuele Arendt, Elke K Producer: 20160511 In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value. [electronic resource] by Mäkinen, Outi E Zannini, Emanuele Koehler, Peter Arendt, Elke K Producer: 20160721 In: Food chemistry vol. 196 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk. [electronic resource] by Mäkinen, Outi E Uniacke-Lowe, Thérèse O'Mahony, James A Arendt, Elke K Producer: 20150526 In: Food chemistry vol. 168 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Structuring colloidal oat and faba bean protein particles via enzymatic modification. [electronic resource] by Nivala, Outi Mäkinen, Outi E Kruus, Kristiina Nordlund, Emilia Ercili-Cura, Dilek Producer: 20170731 In: Food chemistry vol. 231 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)