V International Symposium on Sourdough: Cereal Fermentation for Future Foods

Research output: Contribution to journal › Special issue (editor) › Scientific › peer-review

Original language	English
Number of pages	96
Journal	Food Microbiology
Volume	37
Publication status	Published - Feb 2014
MoE publication type	C2 Edited books
Event	V International Symposium on Sourdough, Cereal Fermentation for Future Foods - Helsinki, Finland Duration: 10 Oct 2012 → 12 Oct 2012

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Influence of particle size on bioprocess induced changes on technological functionality of wheat bran
Coda, R., Kärki, I., Nordlund, E., Heiniö, R.-L., Poutanen, K. & Katina, K., Feb 2014, In: Food Microbiology. 37, p. 69-77
Research output: Contribution to journal › Article › Scientific › peer-review
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@article{4d9b7e56e8c04dd7bd22cebbdb3ea431,

title = "V International Symposium on Sourdough: Cereal Fermentation for Future Foods",

author = "Kaisa Poutanen and Kati Katina",

year = "2014",

month = feb,

language = "English",

volume = "37",

journal = "Food Microbiology",

issn = "0740-0020",

publisher = "Academic Press",

note = "V International Symposium on Sourdough, Cereal Fermentation for Future Foods ; Conference date: 10-10-2012 Through 12-10-2012",

}