المؤلفون: Jasmeet Kaur, Andrew Whitson, John Ashton, Lita Katopo, Stefan Kasapis

مصطلحات موضوعية: Food chemistry and food sensory science, Avenanthramides, Free fatty acids, Oat particles, Phenolic acids, Shelf-life study, Volatiles

Relation: 10779/rmit.27517971.v1; https://figshare.com/articles/journal_contribution/Effect_of_ultra_high_temperature_processing_and_storage_conditions_on_phenolic_acid_avenanthramide_free_fatty_acid_and_volatile_profiles_from_Australian_oat_grains/27517971

الاتاحة: https://figshare.com/articles/journal_contribution/Effect_of_ultra_high_temperature_processing_and_storage_conditions_on_phenolic_acid_avenanthramide_free_fatty_acid_and_volatile_profiles_from_Australian_oat_grains/27517971

المؤلفون: Nashi Khalid Alqahtani, John Ashton, Lita Katopo, Oliver Jones, Stefan Kasapis

مصطلحات موضوعية: Food chemistry and food sensory science, Food packaging, preservation and processing, dietary fibre, gelatin, oat particles, particle size distribution, phase separation

Relation: 10779/rmit.27485658.v1; https://figshare.com/articles/journal_contribution/Effect_of_oat_particle_concentration_and_size_distribution_on_the_phase_behaviour_of_mixtures_with_gelatin/27485658

الاتاحة: https://figshare.com/articles/journal_contribution/Effect_of_oat_particle_concentration_and_size_distribution_on_the_phase_behaviour_of_mixtures_with_gelatin/27485658