Linseed press cake flour as a source of lignans in bakery products

Laura Flander, Päivi Myllärinen, Anna-Marja Aura, J.-L. Penalvo, H. Adlercreutz, Kaisa Poutanen

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

Original languageEnglish
Title of host publicationDietary Fibre 2006
Subtitle of host publicationMultifunctional Complex of Components
EditorsKristiina Ahlgren
PublisherUniversity of Helsinki
ISBN (Print)952-10-3220-0
Publication statusPublished - 2006
MoE publication typeB3 Non-refereed article in conference proceedings
EventDietary Fibre 2006: Multifunctional complex of components - Helsinki, Finland
Duration: 12 Jun 200614 Jun 2006

Conference

ConferenceDietary Fibre 2006
CountryFinland
CityHelsinki
Period12/06/0614/06/06

Cite this

Flander, L., Myllärinen, P., Aura, A-M., Penalvo, J-L., Adlercreutz, H., & Poutanen, K. (2006). Linseed press cake flour as a source of lignans in bakery products. In K. Ahlgren (Ed.), Dietary Fibre 2006: Multifunctional Complex of Components University of Helsinki.