Rye bran as dietary fibre ingredient in wheat bread baking

Helena Härkönen, Taru Laurikainen, Karin Autio, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publication International Rye Symposium
Subtitle of host publicationTechnology and Products
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
ISBN (Print)951-38-4552-4
Publication statusPublished - 1995
MoE publication typeA4 Article in a conference publication
EventInternational Rye Symposium: Technology and Products - Helsinki, Finland
Duration: 7 Dec 19958 Dec 1995

Publication series

SeriesVTT Symposium
Number161
ISSN0357-9387

Conference

ConferenceInternational Rye Symposium
CountryFinland
CityHelsinki
Period7/12/958/12/95

Cite this

Härkönen, H., Laurikainen, T., Autio, K., & Poutanen, K. (1995). Rye bran as dietary fibre ingredient in wheat bread baking. In International Rye Symposium : Technology and Products [219] Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 161
Härkönen, Helena ; Laurikainen, Taru ; Autio, Karin ; Poutanen, Kaisa. / Rye bran as dietary fibre ingredient in wheat bread baking. International Rye Symposium : Technology and Products. Espoo : VTT Technical Research Centre of Finland, 1995. (VTT Symposium; No. 161).
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title = "Rye bran as dietary fibre ingredient in wheat bread baking",
author = "Helena H{\"a}rk{\"o}nen and Taru Laurikainen and Karin Autio and Kaisa Poutanen",
note = "Poster presentation Project code: BEL4288",
year = "1995",
language = "English",
isbn = "951-38-4552-4",
series = "VTT Symposium",
publisher = "VTT Technical Research Centre of Finland",
number = "161",
booktitle = "International Rye Symposium",
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Härkönen, H, Laurikainen, T, Autio, K & Poutanen, K 1995, Rye bran as dietary fibre ingredient in wheat bread baking. in International Rye Symposium : Technology and Products., 219, VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 161, International Rye Symposium, Helsinki, Finland, 7/12/95.

Rye bran as dietary fibre ingredient in wheat bread baking. / Härkönen, Helena; Laurikainen, Taru; Autio, Karin; Poutanen, Kaisa.

International Rye Symposium : Technology and Products. Espoo : VTT Technical Research Centre of Finland, 1995. 219 (VTT Symposium; No. 161).

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

TY - GEN

T1 - Rye bran as dietary fibre ingredient in wheat bread baking

AU - Härkönen, Helena

AU - Laurikainen, Taru

AU - Autio, Karin

AU - Poutanen, Kaisa

N1 - Poster presentation Project code: BEL4288

PY - 1995

Y1 - 1995

M3 - Conference article in proceedings

SN - 951-38-4552-4

T3 - VTT Symposium

BT - International Rye Symposium

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Härkönen H, Laurikainen T, Autio K, Poutanen K. Rye bran as dietary fibre ingredient in wheat bread baking. In International Rye Symposium : Technology and Products. Espoo: VTT Technical Research Centre of Finland. 1995. 219. (VTT Symposium; No. 161).