Sugar and salt in extrusion cooking for intermediate moisture products

Jukka Vainionpää; Eeva-Kaarina Rautalinna; Riitta Karppinen; Riitta Kervinen; Pekka Linko

Sugar and salt in extrusion cooking for intermediate moisture products

Jukka Vainionpää, Eeva-Kaarina Rautalinna, Riitta Karppinen, Riitta Kervinen, Pekka Linko

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific

Original language	English
Title of host publication	Thermal Processing and Quality of Foods
Editors	P. Zeuthen, J.C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G. Varela
Place of Publication	London
Publisher	Elsevier
Pages	267-271
ISBN (Print)	978-0-8533-4279-3
Publication status	Published - 1984
MoE publication type	B3 Non-refereed article in conference proceedings
Event	COST Seminar on the thermal processing and quality of foods - Athens, Greece Duration: 14 Nov 1983 → 18 Nov 1983

Seminar

Seminar	COST Seminar on the thermal processing and quality of foods
Country/Territory	Greece
City	Athens
Period	14/11/83 → 18/11/83

Cite this

@inproceedings{54ed971a8ebd455d89fff75655c4ac84,

title = "Sugar and salt in extrusion cooking for intermediate moisture products",

author = "Jukka Vainionp{\"a}{\"a} and Eeva-Kaarina Rautalinna and Riitta Karppinen and Riitta Kervinen and Pekka Linko",

year = "1984",

language = "English",

isbn = "978-0-8533-4279-3",

pages = "267--271",

editor = "P. Zeuthen and J.C. Cheftel and C. Eriksson and M. Jul and H. Leniger and P. Linko and G. Varela",

booktitle = "Thermal Processing and Quality of Foods",

publisher = "Elsevier",

address = "Netherlands",

note = "COST Seminar on the thermal processing and quality of foods ; Conference date: 14-11-1983 Through 18-11-1983",

}

Vainionpää, J, Rautalinna, E-K, Karppinen, R, Kervinen, R & Linko, P 1984, Sugar and salt in extrusion cooking for intermediate moisture products. in P Zeuthen, JC Cheftel, C Eriksson, M Jul, H Leniger, P Linko & G Varela (eds), Thermal Processing and Quality of Foods. Elsevier, London, pp. 267-271, COST Seminar on the thermal processing and quality of foods, Athens, Greece, 14/11/83.

Sugar and salt in extrusion cooking for intermediate moisture products. / Vainionpää, Jukka; Rautalinna, Eeva-Kaarina; Karppinen, Riitta et al.
Thermal Processing and Quality of Foods. ed. / P. Zeuthen; J.C. Cheftel; C. Eriksson; M. Jul; H. Leniger; P. Linko; G. Varela. London: Elsevier, 1984. p. 267-271.

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific

TY - GEN

T1 - Sugar and salt in extrusion cooking for intermediate moisture products

AU - Vainionpää, Jukka

AU - Rautalinna, Eeva-Kaarina

AU - Karppinen, Riitta

AU - Kervinen, Riitta

AU - Linko, Pekka

PY - 1984

Y1 - 1984

M3 - Conference article in proceedings

SN - 978-0-8533-4279-3

SP - 267

EP - 271

BT - Thermal Processing and Quality of Foods

A2 - Zeuthen, P.

A2 - Cheftel, J.C.

A2 - Eriksson, C.

A2 - Jul, M.

A2 - Leniger, H.

A2 - Linko, P.

A2 - Varela, G.

PB - Elsevier

CY - London

T2 - COST Seminar on the thermal processing and quality of foods

Y2 - 14 November 1983 through 18 November 1983

ER -