Emilia Nordlund

Research team leader of Food Solutions

20072020
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Research Output 2007 2019

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Other journal contribution
2009

Microbial and enzymatic modification of wheat bran properties at reduced water content

Santala, O., Lehtinen, P., Selinheimo, E., Katina, K. & Poutanen, K., 2009, In : Cereal Foods World. 54, 2, P4P08.

Research output: Contribution to journalOther journal contributionScientific

Open Access
Dietary Fiber
wheat bran
water content
Water
bran

Sourdough fermentation of wholemeal wheat bread reduces glycemic responses in subjects with insulin resistance

Lappi, J., Selinheimo, E., Lehtinen, P., Schwab, U., Mykkänen, H., Kolehmainen, M. & Poutanen, K., 2009, In : Cereal Foods World. 54, 2

Research output: Contribution to journalOther journal contributionScientific

Open Access
sourdough
Bread
insulin resistance
breads
Triticum