Wholemeal rye bread decreases serum total and LDL cholesterol in Finnish men with moderately elevated serum cholesterol

Kari Leinonen; Kaisa Poutanen; Hannu Mykkänen

Wholemeal rye bread decreases serum total and LDL cholesterol in Finnish men with moderately elevated serum cholesterol

Kari Leinonen, Kaisa Poutanen, Hannu Mykkänen

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

Original language	English
Title of host publication	Functional Food Research in Europe
Subtitle of host publication	3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods (FAIR CT96-1028)
Editors	Tiina Mattila-Sandholm, Tiina Kauppila
Place of Publication	Espoo
Publisher	VTT Technical Research Centre of Finland
Pages	84
ISBN (Print)	951-38-5260-1
Publication status	Published - 1998
MoE publication type	Not Eligible
Event	3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028 - Porvoo, Finland Duration: 1 Oct 1998 → 2 Oct 1998

Publication series

Series	VTT Symposium
Volume	187
ISSN	0357-9387

Workshop

Workshop	3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028
Country/Territory	Finland
City	Porvoo
Period	1/10/98 → 2/10/98

1 Book (editor)

Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods: FAIR CT96-1028
Mattila-Sandholm, T. (Editor) & Kauppila, T. (Editor), 1998, Espoo: VTT Technical Research Centre of Finland. 124 p. (VTT Symposium; No. 187).
Research output: Book/Report › Book (editor) › Scientific › peer-review

Cite this

Leinonen, K., Poutanen, K., & Mykkänen, H. (1998). Wholemeal rye bread decreases serum total and LDL cholesterol in Finnish men with moderately elevated serum cholesterol. In T. Mattila-Sandholm, & T. Kauppila (Eds.), Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods (FAIR CT96-1028) (pp. 84). VTT Technical Research Centre of Finland.

Leinonen, Kari ; Poutanen, Kaisa ; Mykkänen, Hannu. / Wholemeal rye bread decreases serum total and LDL cholesterol in Finnish men with moderately elevated serum cholesterol. Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods (FAIR CT96-1028). editor / Tiina Mattila-Sandholm ; Tiina Kauppila. Espoo : VTT Technical Research Centre of Finland, 1998. pp. 84 (VTT Symposium, Vol. 187).

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title = "Wholemeal rye bread decreases serum total and LDL cholesterol in Finnish men with moderately elevated serum cholesterol",

author = "Kari Leinonen and Kaisa Poutanen and Hannu Mykk{\"a}nen",

note = "Poster; 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028 ; Conference date: 01-10-1998 Through 02-10-1998",

year = "1998",

language = "English",

isbn = "951-38-5260-1",

series = "VTT Symposium",

publisher = "VTT Technical Research Centre of Finland",

pages = "84",

editor = "Tiina Mattila-Sandholm and Tiina Kauppila",

booktitle = "Functional Food Research in Europe",

address = "Finland",

}

Leinonen, K, Poutanen, K & Mykkänen, H 1998, Wholemeal rye bread decreases serum total and LDL cholesterol in Finnish men with moderately elevated serum cholesterol. in T Mattila-Sandholm & T Kauppila (eds), Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods (FAIR CT96-1028). VTT Technical Research Centre of Finland, Espoo, VTT Symposium, vol. 187, pp. 84, 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028, Porvoo, Finland, 1/10/98.

Wholemeal rye bread decreases serum total and LDL cholesterol in Finnish men with moderately elevated serum cholesterol. / Leinonen, Kari; Poutanen, Kaisa; Mykkänen, Hannu.
Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods (FAIR CT96-1028). ed. / Tiina Mattila-Sandholm; Tiina Kauppila. Espoo: VTT Technical Research Centre of Finland, 1998. p. 84 (VTT Symposium, Vol. 187).

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

TY - CHAP

T1 - Wholemeal rye bread decreases serum total and LDL cholesterol in Finnish men with moderately elevated serum cholesterol

AU - Leinonen, Kari

AU - Poutanen, Kaisa

AU - Mykkänen, Hannu

N1 - Poster

PY - 1998

Y1 - 1998

M3 - Conference abstract in proceedings

SN - 951-38-5260-1

T3 - VTT Symposium

SP - 84

BT - Functional Food Research in Europe

A2 - Mattila-Sandholm, Tiina

A2 - Kauppila, Tiina

PB - VTT Technical Research Centre of Finland

CY - Espoo

T2 - 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028

Y2 - 1 October 1998 through 2 October 1998

ER -

Leinonen K, Poutanen K, Mykkänen H. Wholemeal rye bread decreases serum total and LDL cholesterol in Finnish men with moderately elevated serum cholesterol. In Mattila-Sandholm T, Kauppila T, editors, Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods (FAIR CT96-1028). Espoo: VTT Technical Research Centre of Finland. 1998. p. 84. (VTT Symposium, Vol. 187).

Wholemeal rye bread decreases serum total and LDL cholesterol in Finnish men with moderately elevated serum cholesterol

Publication series

Workshop

Research output

Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods: FAIR CT96-1028

Cite this