Fermented wheat bran as a functional ingredient in wheat baking

Kati Katina, Riikka Juvonen, Arja Laitila, Laura Flander, Emilia Selinheimo, M. Edelmann, V. Piironen, Kaisa Poutanen

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

Original languageEnglish
Title of host publicationFinal HEALTHGRAIN Conference
Subtitle of host publicationEnhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages99
Number of pages1
ISBN (Electronic)978-951-38-7431-5
ISBN (Print)978-951-38-7430-8
Publication statusPublished - 2010
MoE publication typeNot Eligible
EventFinal HEALTHGRAIN Conference : Enhancing health benefits of cereal foods. Results, perspectives, challenges - Lund, Sweden
Duration: 5 May 20107 May 2010

Conference

ConferenceFinal HEALTHGRAIN Conference
CountrySweden
CityLund
Period5/05/107/05/10

Keywords

  • bran
  • fermentation
  • baking

Cite this

Katina, K., Juvonen, R., Laitila, A., Flander, L., Selinheimo, E., Edelmann, M., ... Poutanen, K. (2010). Fermented wheat bran as a functional ingredient in wheat baking. In Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges (pp. 99). Espoo: VTT Technical Research Centre of Finland.
Katina, Kati ; Juvonen, Riikka ; Laitila, Arja ; Flander, Laura ; Selinheimo, Emilia ; Edelmann, M. ; Piironen, V. ; Poutanen, Kaisa. / Fermented wheat bran as a functional ingredient in wheat baking. Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo : VTT Technical Research Centre of Finland, 2010. pp. 99
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title = "Fermented wheat bran as a functional ingredient in wheat baking",
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author = "Kati Katina and Riikka Juvonen and Arja Laitila and Laura Flander and Emilia Selinheimo and M. Edelmann and V. Piironen and Kaisa Poutanen",
note = "NT Food solutions",
year = "2010",
language = "English",
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Katina, K, Juvonen, R, Laitila, A, Flander, L, Selinheimo, E, Edelmann, M, Piironen, V & Poutanen, K 2010, Fermented wheat bran as a functional ingredient in wheat baking. in Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. VTT Technical Research Centre of Finland, Espoo, pp. 99, Final HEALTHGRAIN Conference , Lund, Sweden, 5/05/10.

Fermented wheat bran as a functional ingredient in wheat baking. / Katina, Kati; Juvonen, Riikka; Laitila, Arja; Flander, Laura; Selinheimo, Emilia; Edelmann, M.; Piironen, V.; Poutanen, Kaisa.

Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo : VTT Technical Research Centre of Finland, 2010. p. 99.

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

TY - CHAP

T1 - Fermented wheat bran as a functional ingredient in wheat baking

AU - Katina, Kati

AU - Juvonen, Riikka

AU - Laitila, Arja

AU - Flander, Laura

AU - Selinheimo, Emilia

AU - Edelmann, M.

AU - Piironen, V.

AU - Poutanen, Kaisa

N1 - NT Food solutions

PY - 2010

Y1 - 2010

KW - bran

KW - fermentation

KW - baking

M3 - Conference abstract in proceedings

SN - 978-951-38-7430-8

SP - 99

BT - Final HEALTHGRAIN Conference

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Katina K, Juvonen R, Laitila A, Flander L, Selinheimo E, Edelmann M et al. Fermented wheat bran as a functional ingredient in wheat baking. In Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland. 2010. p. 99