Process-Induced Changes in Rye Foods-Rye Baking

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Professional

9 Citations (Scopus)

Original language	English
Title of host publication	Rye and Health
Editors	Kaisa Poutanen, Per Åman
Publisher	Elsevier
Chapter	2
Pages	7-21
ISBN (Electronic)	978-012812288-4
ISBN (Print)	978-189112781-6
DOIs	https://doi.org/10.1016/B978-1-891127-81-6.50002-X
Publication status	Published - 2016
MoE publication type	D2 Article in professional manuals or guides or professional information systems or text book material

Access to Document

@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",

}