Fermentation of Bran as a Tool to Improve Quality of High Fibre Wheat Bread

Kati Katina, Karin Autio, Kirsi-Helena Liukkonen, Kaisa Poutanen

    Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

    Original languageEnglish
    Title of host publicationDietary Fibre Components and Functions
    EditorsHannu Salovaara, Fred Gates, Maija Tenkanen
    Place of PublicationThe Netherlands
    PublisherWageningen Academic Publishers
    ISBN (Electronic)978-90-8686-622-9
    ISBN (Print)978-90-8686-019-7
    Publication statusPublished - 2007
    MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material


    • bran
    • pre-fermentation
    • bread
    • flavour
    • texture

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