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

Approved

Publication information

OKM publication type
A1
Category
Artikkelit ja abstraktit
Sub category
Tieteelliset aikakauslehtiartikkelit
Type
Alkuperäisartikkeli
Refereed
Kyllä

Authors of the publication

Number of authors
10
Authors
Pentikäinen Saara, Sozer Nesli, Närväinen Johanna, Ylätalo Saara, Teppola Pekka, Jurvelin Jukka, Holopainen-Mantila Ulla, Törrönen Riitta, Aura Anna-Marja, Poutanen Kaisa

Publication channel information

Title of journal/series
Food research international
ISSN (print)
0963-9969
ISSN (electronic)
1873-7145
ISSN (linking)
0963-9969
Publication forum ID
56260
Publication forum level
2
Internationality
Yes

Detailed publication information

Publication year
2014
Reporting year
2014
Journal/series volume number
66
Page numbers
356-364
DOI
10.1016/j.foodres.2014.09.034

Co-publication information

International co-publication
No

Classification and additional information

MinEdu field of science classification
3141 Health care science