Process effects on the digestibility of carbohydrates of rye breads

Anna-Marja Aura, Helena Härkönen, Ann-Christine Mårtensson, Per Åman, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Original languageEnglish
Title of host publication3rd NordFood Conference publication
Subtitle of host publicationSustainable food production and competitive industries
EditorsMarija Uusisuo
Place of PublicationOslo
Publication statusPublished - 1997
MoE publication typeB3 Non-refereed article in conference proceedings
Event3rd Nordfood Conference Sustainable Food Production and Competitive Industries - Copenhagen, Denmark
Duration: 23 Nov 199725 Nov 1997

Conference

Conference3rd Nordfood Conference Sustainable Food Production and Competitive Industries
CountryDenmark
CityCopenhagen
Period23/11/9725/11/97

Cite this

Aura, A-M., Härkönen, H., Mårtensson, A-C., Åman, P., & Poutanen, K. (1997). Process effects on the digestibility of carbohydrates of rye breads. In M. Uusisuo (Ed.), 3rd NordFood Conference publication: Sustainable food production and competitive industries [139].