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Fermentation of Bran as a Tool to Improve Quality of High Fibre Wheat Bread

Year of publication

2007

Authors

Katina, Kati; Autio, Karin; Liukkonen, Kirsi-Helena; Poutanen, Kaisa

Organizations and authors

VTT Technical Research Centre of Finland Ltd

Poutanen Kaisa

Publication type

Publication format

Article

Parent publication type

Compilation

Article type

Other article

Audience

Professional

MINEDU's publication type classification code

D2 Article in a professional research book (incl. an introduction by the editor)

Publication channel information

Parent publication name

Dietary Fibre Components and Functions

Publisher

Wageningen Academic Publishers

Pages

283-290

ISBN

978-90-8686-019-7

​Publication forum

6121

​Publication forum level

1

Open access

Open access in the publisher’s service

No information

Self-archived

No

Other information

Keywords

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

Language

English

International co-publication

No

Co-publication with a company

No

DOI

10.3920/978-90-8686-622-9

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

No