Observing structural differences in wheat and rye breads

Karin Autio, Teija Parkkonen, Maarit Fabritius

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)
Original languageEnglish
Pages (from-to)702-705
JournalCereal Foods World
Volume42
Issue number8
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

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