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  1. 1
    Food Products Prepared with Soluble Whole Grain Oat Flour

    Food Products Prepared with Soluble Whole Grain Oat Flour von DEUTSCH RONALD G, CARDER GARY D, CHUNG YONGSOO, FERNANDEZ FEITO JUAN CARLOS, LEE MAYTE, RAMAGE HOLLY, MILLER MARGARET J, FRENCH JUSTIN, LA MA URSULA VANESA

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  2. 2
    Food Products Prepared with Soluble Whole Grain Oat Flour

    Food Products Prepared with Soluble Whole Grain Oat Flour von DEUTSCH RONALD G, CARDER GARY D, CHUNG YONGSOO, FERNANDEZ FEITO JUAN CARLOS, LEE MAYTE, RAMAGE HOLLY, MILLER MARGARET J, FRENCH JUSTIN, LA MA URSULA VANESA

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  3. 3
    METHOD, APPARATUS, AND PRODUCT PROVIDING HYDROLYZED STARCH AND FIBER

    METHOD, APPARATUS, AND PRODUCT PROVIDING HYDROLYZED STARCH AND FIBER von Gary CARDER, Khushal BRIJWANI, John SCHUETTE, Yongsoo CHUNG, Wesley TWOMBLY, Ursula Vanesa LAY MA

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  4. 4
    METHOD OF PROCESSING OATS TO ACHIEVE OATS WITH AN INCREASED AVENANTHRAMIDE CONTENT

    METHOD OF PROCESSING OATS TO ACHIEVE OATS WITH AN INCREASED AVENANTHRAMIDE CONTENT von Robert E. CHATEL, Gary D. CARDER, Yi-Fang CHU, Bernardus Jan-Willem VAN KLINKEN, Yongsoo CHUNG, Ursula Vanesa LAY MA, Marianne O'SHEA, Justin A. FRENCH

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  5. 5
    FOOD PRODUCTS PREPARED WITH SOLUBLE WHOLE GRAIN OAT FLOUR

    FOOD PRODUCTS PREPARED WITH SOLUBLE WHOLE GRAIN OAT FLOUR von GARY D. CARDER, JUSTIN A. FRENCH, YONGSOO CHUNG, RONALD G. DEUTSCH, HOLLY RAMAGE, MARGARET JANE MILLER, URSULA VANESA LAY MA, JUAN CARLOS FERNANDEZ FEITO, MAYTE LEE

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  6. 6
    METHOD OF PROCESSING OATS TO ACHIEVE OATS WITH AN INCREASED AVENANTHRAMIDE CONTENT

    METHOD OF PROCESSING OATS TO ACHIEVE OATS WITH AN INCREASED AVENANTHRAMIDE CONTENT von GARY D. CARDER, BERNARDUS JAN-WILLEM VAN KLINKEN, YI-FANG CHU, JUSTIN A. FRENCH, YONGSOO CHUNG, ROBERT E. CHATEL, URSULA VANESA LAY MA, MARIANNE O'SHEA

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