SALMENKALLIO-MARTTILA, M.; HEINIÖ, R.-L.; MYLLYMÄKI, O. Relating microstructure, sensory and instrumental texture of processed oat. Agricultural and Food Science, [S. l.], v. 13, n. 1-2, p. 124–137, 2004. DOI: 10.2137/1239099041838102. Disponível em: https://journal.fi/afs/article/view/5781. Acesso em: 17 aug. 2022.