Factors affecting the identity and overall acceptance of rye bread

Raija-Liisa Heiniö, Nina Lehtonen, Jukka Vainionpää, Helena Härkönen, Kaisa Poutanen, Hely Tuorila

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publicationFood Quality and Preference
EditorsAnn C. Noble
Place of PublicationAmsterdam
PublisherElsevier
Volume7
DOIs
Publication statusPublished - 1996
MoE publication typeNot Eligible
Event2nd Rose Marie Pangborn Memorial Symposium - Davis, United States
Duration: 30 Jul 19953 Aug 1995

Conference

Conference2nd Rose Marie Pangborn Memorial Symposium
CountryUnited States
CityDavis
Period30/07/953/08/95

Cite this

Heiniö, R-L., Lehtonen, N., Vainionpää, J., Härkönen, H., Poutanen, K., & Tuorila, H. (1996). Factors affecting the identity and overall acceptance of rye bread. In A. C. Noble (Ed.), Food Quality and Preference (Vol. 7). [327] Elsevier. https://doi.org/10.1016/S0950-3293(96)90199-8