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

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

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 proceeding › Other book part › Scientific

Original language	English
Title of host publication	Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods
Editors	Tiina Mattila-Sandholm, Tiina Kauppila
Publisher	VTT Technical Research Centre of Finland
Pages	81-81
ISBN (Print)	951-38-5260-1
Publication status	Published - 1998
MoE publication type	Not Eligible
Event	3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028 - Porvoo, Finland Duration: 1 Oct 1998 → 2 Oct 1998

Publication series

Series	VTT Symposium
Number	187
ISSN	0357-9387

Workshop

Workshop	3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028
Country/Territory	Finland
City	Porvoo
Period	1/10/98 → 2/10/98

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.

Karppinen, Sirpa ; Liukkonen, Kirsi ; Aura, Anna-Marja et al. / In vitro fermentation of polysaccharides in rye, wheat and oat bran. Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods . editor / Tiina Mattila-Sandholm ; Tiina Kauppila. VTT Technical Research Centre of Finland, 1998. pp. 81-81 (VTT Symposium; No. 187).

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

author = "Sirpa Karppinen and Kirsi Liukkonen and Anna-Marja Aura and Tapani Suortti and Pirkko Forssell and Kaisa Poutanen",

note = "Poster; 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028 ; Conference date: 01-10-1998 Through 02-10-1998",

year = "1998",

language = "English",

isbn = "951-38-5260-1",

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publisher = "VTT Technical Research Centre of Finland",

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pages = "81--81",

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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 . VTT Technical Research Centre of Finland, VTT Symposium, no. 187, pp. 81-81, 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028, Porvoo, Finland, 1/10/98.

In vitro fermentation of polysaccharides in rye, wheat and oat bran. / Karppinen, Sirpa; Liukkonen, Kirsi; Aura, Anna-Marja et al.
Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods . ed. / Tiina Mattila-Sandholm; Tiina Kauppila. VTT Technical Research Centre of Finland, 1998. p. 81-81 (VTT Symposium; No. 187).

Research output: Chapter in Book/Report/Conference proceeding › Other book part › Scientific

TY - CHAP

T1 - In vitro fermentation of polysaccharides in rye, wheat and oat bran

AU - Karppinen, Sirpa

AU - Liukkonen, Kirsi

AU - Aura, Anna-Marja

AU - Suortti, Tapani

AU - Forssell, Pirkko

AU - Poutanen, Kaisa

N1 - Poster

PY - 1998

Y1 - 1998

M3 - Other book part

SN - 951-38-5260-1

T3 - VTT Symposium

SP - 81

EP - 81

BT - Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods

A2 - Mattila-Sandholm, Tiina

A2 - Kauppila, Tiina

PB - VTT Technical Research Centre of Finland

T2 - 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028

Y2 - 1 October 1998 through 2 October 1998

ER -

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