SALMENKALLIO-MARTTILA, M., R.-L. HEINIÖ, and O. MYLLYMÄKI. “Relating Microstructure, Sensory and Instrumental Texture of Processed Oat”. Agricultural and Food Science, vol. 13, no. 1-2, Jan. 2004, pp. 124-37, doi:10.2137/1239099041838102.