Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Approved

Publication information

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

Authors of the publication

Authors
Lappi Jenni, Selinheimo Emilia, Schwab Ursula, Katina Kati, Lehtinen Pekka, Mykkänen Hannu, Kolehmainen Marjukka, Poutanen Kaisa

Publication channel information

Title of journal/series
Journal of cereal science
ISSN (print)
0733-5210
ISSN (electronic)
1095-9963
ISSN (linking)
0733-5210
Publication forum ID
59836
Internationality
Yes

Detailed publication information

Publication year
2010
Journal/series volume number
51
Page numbers
152-158
Language of publication
English

Co-publication information

International co-publication
No