Effect of baking method and fermentation on folate content of rye and wheat breads
- Susanna Kariluoto*
- , Liisa Vahteristo
- , Hannu Salovaara
- , Kati Katina
- , Kirsi-Helena Liukkonen
- , Vieno Piironen
*Corresponding author for this work
- University of Helsinki
Research output: Contribution to journal › Article › Scientific › peer-review
150
Link opens in a new tab
Citations
(Scopus)