SALMENKALLIO-MARTTILA, M., R-L. HEINIÖ, and O. MYLLYMÄKI. “Relating Microstructure, Sensory and Instrumental Texture of Processed Oat”. Agricultural and Food Science 13, no. 1-2 (January 1, 2004): 124–137. Accessed August 17, 2022. https://journal.fi/afs/article/view/5781.