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Publications by J. D. Hahn
Nutritive Value of Oat Flour and Oat Bran.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Related publications
The Composition and Nutritive Value of Naked Oat Grain (Avena Sativa Var. Nuda)
Journal of Animal and Feed Sciences
Animal Science
Zoology
Food Science
Use of Oat Flour – By-Product Derived From Manufacturing Oat Concentrate – In Baking Industry
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Physicochemical and Antioxidative Properties of Superfine-Ground Oat Bran Polysaccharides
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Nutritional Properties of Various Oat and Naked Oat Cultivars
Bodenkultur
Animal Science
Zoology
Agronomy
Soil Science
Crop Science
Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties
International Journal of Current Microbiology and Applied Sciences
Antioxidant and Calcium Binding Activities of Hydrolyzed Oat Bran Proteins and Chromatographic Fractions
Thermal Processing for the Release of Phenolic Compounds From Wheat and Oat Bran
Biomolecules
Biochemistry
Molecular Biology
Effects of Hydrolyzed Oat Bran Proteins on Free Radicals, Toxic Metals and Lipid Oxidation
Furlong Oat
Canadian Journal of Plant Science
Horticulture
Plant Science
Agronomy
Crop Science
