Process-Induced Changes in Rye Foods-Rye Baking

Kati Katina, Katri Hartikainen, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Original languageEnglish
Title of host publicationRye and Health
EditorsKaisa Poutanen, Per Åman
PublisherElsevier
Chapter2
Pages7-21
ISBN (Electronic)978-012812288-4
ISBN (Print)978-189112781-6
DOIs
Publication statusPublished - 2016
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Cite this

Katina, K., Hartikainen, K., & Poutanen, K. (2016). Process-Induced Changes in Rye Foods-Rye Baking. In K. Poutanen, & P. Åman (Eds.), Rye and Health (pp. 7-21). Elsevier. https://doi.org/10.1016/B978-1-891127-81-6.50002-X
Katina, Kati ; Hartikainen, Katri ; Poutanen, Kaisa. / Process-Induced Changes in Rye Foods-Rye Baking. Rye and Health. editor / Kaisa Poutanen ; Per Åman. Elsevier, 2016. pp. 7-21
@inbook{c2e29bb25fdb473e943141194b8abc61,
title = "Process-Induced Changes in Rye Foods-Rye Baking",
author = "Kati Katina and Katri Hartikainen and Kaisa Poutanen",
year = "2016",
doi = "10.1016/B978-1-891127-81-6.50002-X",
language = "English",
isbn = "978-189112781-6",
pages = "7--21",
editor = "Kaisa Poutanen and Per {\AA}man",
booktitle = "Rye and Health",
publisher = "Elsevier",
address = "Netherlands",

}

Katina, K, Hartikainen, K & Poutanen, K 2016, Process-Induced Changes in Rye Foods-Rye Baking. in K Poutanen & P Åman (eds), Rye and Health. Elsevier, pp. 7-21. https://doi.org/10.1016/B978-1-891127-81-6.50002-X

Process-Induced Changes in Rye Foods-Rye Baking. / Katina, Kati; Hartikainen, Katri; Poutanen, Kaisa.

Rye and Health. ed. / Kaisa Poutanen; Per Åman. Elsevier, 2016. p. 7-21.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

TY - CHAP

T1 - Process-Induced Changes in Rye Foods-Rye Baking

AU - Katina, Kati

AU - Hartikainen, Katri

AU - Poutanen, Kaisa

PY - 2016

Y1 - 2016

U2 - 10.1016/B978-1-891127-81-6.50002-X

DO - 10.1016/B978-1-891127-81-6.50002-X

M3 - Chapter or book article

SN - 978-189112781-6

SP - 7

EP - 21

BT - Rye and Health

A2 - Poutanen, Kaisa

A2 - Åman, Per

PB - Elsevier

ER -

Katina K, Hartikainen K, Poutanen K. Process-Induced Changes in Rye Foods-Rye Baking. In Poutanen K, Åman P, editors, Rye and Health. Elsevier. 2016. p. 7-21 https://doi.org/10.1016/B978-1-891127-81-6.50002-X