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