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


ConferenceInternational Rye Symposium

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] VTT Technical Research Centre of Finland. VTT Symposium, No. 161