Wheat and rye brans: what is the difference?

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

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 proceeding › Conference article in proceedings › Scientific › peer-review

Original language	English
Title of host publication	Functional Foods II
Editors	Judy Buttris, Mike Saltmarsh
Place of Publication	Cambridge, UK
Publisher	Royal Society of Chemistry RSC
Pages	200 - 202
ISBN (Print)	0-85404-789-1
Publication status	Published - 2000
MoE publication type	A4 Article in a conference publication
Event	Joint Conference British Nutrition Foundation and Food Chemistry Group of the Royal Society of Chemistry - London, United Kingdom Duration: 14 Apr 2009 → 15 Apr 2009

Conference

Conference	Joint Conference British Nutrition Foundation and Food Chemistry Group of the Royal Society of Chemistry
Country/Territory	United Kingdom
City	London
Period	14/04/09 → 15/04/09

Cite this

@inproceedings{f955185034bc4ea2a4803ee1fafbd1b5,

title = "Wheat and rye brans: what is the difference?",

author = "Sirpa Karppinen and Kirsi Liukkonen and Anna-Marja Aura and Pirkko Forssell and Kaisa Poutanen",

year = "2000",

language = "English",

isbn = "0-85404-789-1",

pages = "200 -- 202",

editor = "Judy Buttris and Mike Saltmarsh",

booktitle = "Functional Foods II",

publisher = "Royal Society of Chemistry RSC",

address = "United Kingdom",

note = "Joint Conference British Nutrition Foundation and Food Chemistry Group of the Royal Society of Chemistry ; Conference date: 14-04-2009 Through 15-04-2009",

}

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. Royal Society of Chemistry RSC, Cambridge, UK, pp. 200 - 202, Joint Conference British Nutrition Foundation and Food Chemistry Group of the Royal Society of Chemistry, London, United Kingdom, 14/04/09.

TY - GEN

T1 - Wheat and rye brans

T2 - Joint Conference British Nutrition Foundation and Food Chemistry Group of the Royal Society of Chemistry

AU - Karppinen, Sirpa

AU - Liukkonen, Kirsi

AU - Aura, Anna-Marja

AU - Forssell, Pirkko

AU - Poutanen, Kaisa

PY - 2000

Y1 - 2000

M3 - Conference article in proceedings

SN - 0-85404-789-1

SP - 200

EP - 202

BT - Functional Foods II

A2 - Buttris, Judy

A2 - Saltmarsh, Mike

PB - Royal Society of Chemistry RSC

CY - Cambridge, UK

Y2 - 14 April 2009 through 15 April 2009

ER -