Observing structural differences in wheat and rye breads

Karin Autio, Teija Parkkonen, Maarit Fabritius

Research output: Contribution to journalArticleScientificpeer-review

17 Citations (Scopus)
Original languageEnglish
Pages (from-to)702 - 705
Number of pages4
JournalCereal Foods World
Volume42
Issue number8
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

Cite this

Autio, K., Parkkonen, T., & Fabritius, M. (1997). Observing structural differences in wheat and rye breads. Cereal Foods World, 42(8), 702 - 705.
Autio, Karin ; Parkkonen, Teija ; Fabritius, Maarit. / Observing structural differences in wheat and rye breads. In: Cereal Foods World. 1997 ; Vol. 42, No. 8. pp. 702 - 705.
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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",
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Autio, K, Parkkonen, T & Fabritius, M 1997, 'Observing structural differences in wheat and rye breads', Cereal Foods World, vol. 42, no. 8, pp. 702 - 705.

Observing structural differences in wheat and rye breads. / Autio, Karin; Parkkonen, Teija; Fabritius, Maarit.

In: Cereal Foods World, Vol. 42, No. 8, 1997, p. 702 - 705.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Observing structural differences in wheat and rye breads

AU - Autio, Karin

AU - Parkkonen, Teija

AU - Fabritius, Maarit

PY - 1997

Y1 - 1997

M3 - Article

VL - 42

SP - 702

EP - 705

JO - Cereal Foods World

JF - Cereal Foods World

SN - 0146-6283

IS - 8

ER -

Autio K, Parkkonen T, Fabritius M. Observing structural differences in wheat and rye breads. Cereal Foods World. 1997;42(8):702 - 705.