The role of pentosans in rye bread baking

Helena Härkönen, Karin Autio, Teija Parkkonen, Per Åman, Kaisa Poutanen

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

Original languageEnglish
Title of host publicationThe Nordic Cereal Industry in an Integrating Europe
Subtitle of host publicationProceedings of the 25th Nordic Cereal Congress
EditorsTiina Aalto-Kaarlehto, Hannu Salovaara
Place of PublicationHelsinki
Pages141-145
Publication statusPublished - 1993
MoE publication typeA4 Article in a conference publication
Event25th Nordic Cereal Congress: The Nordic Cereal Industry in an Integrating Europe - Helsinki, Finland
Duration: 6 Jun 19939 Jun 1993

Publication series

SeriesEKT-sarja
Volume930
ISSN0355-1180

Conference

Conference25th Nordic Cereal Congress
CountryFinland
CityHelsinki
Period6/06/939/06/93

Cite this

Härkönen, H., Autio, K., Parkkonen, T., Åman, P., & Poutanen, K. (1993). The role of pentosans in rye bread baking. In T. Aalto-Kaarlehto, & H. Salovaara (Eds.), The Nordic Cereal Industry in an Integrating Europe: Proceedings of the 25th Nordic Cereal Congress (pp. 141-145). EKT-sarja, Vol.. 930