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] Oslo.
Aura, Anna-Marja ; Härkönen, Helena ; Mårtensson, Ann-Christine ; Åman, Per ; Poutanen, Kaisa. / Process effects on the digestibility of carbohydrates of rye breads. 3rd NordFood Conference publication: Sustainable food production and competitive industries. editor / Marija Uusisuo. Oslo, 1997.
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title = "Process effects on the digestibility of carbohydrates of rye breads",
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year = "1997",
language = "English",
editor = "Marija Uusisuo",
booktitle = "3rd NordFood Conference publication",

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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, Oslo, 3rd Nordfood Conference Sustainable Food Production and Competitive Industries, Copenhagen, Denmark, 23/11/97.

Process effects on the digestibility of carbohydrates of rye breads. / Aura, Anna-Marja; Härkönen, Helena; Mårtensson, Ann-Christine; Åman, Per; Poutanen, Kaisa.

3rd NordFood Conference publication: Sustainable food production and competitive industries. ed. / Marija Uusisuo. Oslo, 1997. 139.

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

TY - GEN

T1 - Process effects on the digestibility of carbohydrates of rye breads

AU - Aura, Anna-Marja

AU - Härkönen, Helena

AU - Mårtensson, Ann-Christine

AU - Åman, Per

AU - Poutanen, Kaisa

PY - 1997

Y1 - 1997

M3 - Conference article in proceedings

BT - 3rd NordFood Conference publication

A2 - Uusisuo, Marija

CY - Oslo

ER -

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