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    Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan

    240397_Mitra 2015.pdf (3.007Mb)
    Access Status
    Open access
    Authors
    Mitra, Sabori
    Date
    2015
    Supervisor
    Dr Larisa Cato
    Dr Haelee Fenton
    Dr Tony James
    Assoc. Prof. Vicky Solah
    Type
    Thesis
    Award
    PhD
    
    Metadata
    Show full item record
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/562
    Collection
    • Curtin Theses
    Abstract

    Research characterised the physicochemical properties of different oat cultivars used in noodle processing and their effects on noodle quality and β-glucan content. The effect of oat cultivar, season and processing on noodle and β-glucan quality was investigated. This research provided an insight into the quality differences between oat cultivars, effect of season on oat cultivar quality and the oat cultivars most suitable for incorporation into oat-wheat noodles in terms of processing, sensory and nutritional properties.

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