Enzyme-aided sourdough fermentation induces structural modifications of bran and enhances its bioactivity

Kati Katina, Emilia Selinheimo, Laura Flander, Nuria Mateo Anson, Rob Havenaar, Kaisa Poutanen

Research output: Contribution to conferenceConference articleScientific

Original languageEnglish
Publication statusPublished - 2009
MoE publication typeNot Eligible
Event4th International Symposium on Sourdough: From arts to science - Freising, Germany
Duration: 14 Oct 200917 Oct 2009

Conference

Conference4th International Symposium on Sourdough
CountryGermany
CityFreising
Period14/10/0917/10/09

Cite this

Katina, K., Selinheimo, E., Flander, L., Mateo Anson, N., Havenaar, R., & Poutanen, K. (2009). Enzyme-aided sourdough fermentation induces structural modifications of bran and enhances its bioactivity. Paper presented at 4th International Symposium on Sourdough, Freising, Germany.