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Effects of wheat and rye bread structure on mastication process and bolus properties

Year of publication

2014

Authors

Pentikäinen, Saara; Sözer, Nesli; Närväinen, Johanna; Ylätalo, Saara; Teppola, Pekka; Jurvelin, Jukka; Holopainen-Mantila, Ulla; Törrönen, Riitta; Aura, Anna-Marja; Poutanen, Kaisa

Organizations and authors

VTT Technical Research Centre of Finland Ltd

Aura Anna-Marja Orcid -palvelun logo

Närväinen Johanna

Poutanen Kaisa

Sözer Nesli Orcid -palvelun logo

Teppola Pekka

Pentikäinen Saara Orcid -palvelun logo

Ylätalo Saara

Holopainen-Mantila Ulla Orcid -palvelun logo

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Food Research International

Volume

66

Pages

356-364

ISSN

0963-9969

​Publication forum

56260

​Publication forum level

2

Open access

Open access in the publisher’s service

No

Self-archived

No

Other information

Fields of science

General medicine, internal medicine and other clinical medicine

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Language

English

International co-publication

No

Co-publication with a company

No

DOI

10.1016/j.foodres.2014.09.034

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes