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

Cite this

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