In vitro fermentation of polysaccharides in rye, wheat and oat bran

Sirpa Karppinen, Kirsi Liukkonen, Anna-Marja Aura, Tapani Suortti, Pirkko Forssell, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingOther book partScientific

Original languageEnglish
Title of host publicationFunctional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods
EditorsTiina Mattila-Sandholm, Tiina Kauppila
PublisherVTT Technical Research Centre of Finland
Pages81-81
ISBN (Print)951-38-5260-1
Publication statusPublished - 1998
MoE publication typeNot Eligible
Event3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028 - Porvoo, Finland
Duration: 1 Oct 19982 Oct 1998

Publication series

SeriesVTT Symposium
Number187
ISSN0357-9387

Workshop

Workshop3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028
CountryFinland
CityPorvoo
Period1/10/982/10/98

Cite this

Karppinen, S., Liukkonen, K., Aura, A-M., Suortti, T., Forssell, P., & Poutanen, K. (1998). In vitro fermentation of polysaccharides in rye, wheat and oat bran. In T. Mattila-Sandholm, & T. Kauppila (Eds.), Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods (pp. 81-81). VTT Technical Research Centre of Finland. VTT Symposium, No. 187