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Research Output 2017 2019

2019

Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers

Nikinmaa, M., Mattila, O., Holopainen-Mantila, U., Heiniö, R. L. & Nordlund, E., 29 Apr 2019, In : Journal of Cereal Science. 88, p. 1-8 8 p.

Research output: Contribution to journalArticleScientificpeer-review

crackers
Weissella confusa
Starters
starter cultures
Viscosity
2018

From underutilized side-streams to hybrid food ingredients for health

Nikinmaa, M., Nordlund, E., Poutanen, K. & Sozer, N., 1 Jul 2018, In : Cereal Foods World. 63, 4, p. 137-142 6 p.

Research output: Contribution to journalArticleScientificpeer-review

ingredients
Food
Health
dry milling
bioprocessing
2017
6 Citations (Scopus)

Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content

Nikinmaa, M., Alam, S. A., Raulio, M., Katina, K., Kajala, I., Nordlund, E. & Sozer, N., 2017, In : LWT - Food Science and Technology. 77, p. 170-177 8 p.

Research output: Contribution to journalArticleScientificpeer-review

bioprocessing
exopolysaccharides
Dietary Fiber
bran
foams