Nutrient and lignan content, dough properties and baking performance of rye samples used in Scandinavia

Mathias Nilsson, Per Åman, Helena Härkönen, Göran Hallmans, Knud Knudsen, Witold Mazur, Herman Adlercreutz

Research output: Contribution to journalArticleScientificpeer-review

36 Citations (Scopus)

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Food Science

Agricultural and Biological Sciences