Observing structural differences in wheat and rye breads

Karin Autio, Teija Parkkonen, Maarit Fabritius

Research output: Contribution to journal › Article › Scientific › peer-review

Cite this

@article{2320a43d51654220b59e0795bca22aaa,

title = "Observing structural differences in wheat and rye breads",

author = "Karin Autio and Teija Parkkonen and Maarit Fabritius",

year = "1997",

language = "English",

volume = "42",

pages = "702--705",

journal = "Cereal Foods World",

issn = "0146-6283",

publisher = "AACC International",

number = "8",

}