Wheat and rye brans: what is the difference?

Sirpa Karppinen, Kirsi Liukkonen, Anna-Marja Aura, Pirkko Forssell, Kaisa Poutanen

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

Original languageEnglish
Title of host publicationFunctional Foods II
EditorsJudy Buttris, Mike Saltmarsh
Place of PublicationCambridge, UK
PublisherRoyal Society of Chemistry RSC
Pages200 - 202
ISBN (Print)0-85404-789-1
Publication statusPublished - 2000
MoE publication typeA4 Article in a conference publication
EventJoint Conference British Nutrition Foundation and  Food Chemistry Group of the Royal Society of Chemistry - London, United Kingdom
Duration: 14 Apr 200915 Apr 2009

Conference

ConferenceJoint Conference British Nutrition Foundation and  Food Chemistry Group of the Royal Society of Chemistry
CountryUnited Kingdom
CityLondon
Period14/04/0915/04/09

Cite this

Karppinen, S., Liukkonen, K., Aura, A-M., Forssell, P., & Poutanen, K. (2000). Wheat and rye brans: what is the difference? In J. Buttris, & M. Saltmarsh (Eds.), Functional Foods II (pp. 200 - 202). Royal Society of Chemistry RSC.