Concepedia

Publication | Closed Access

Milling fractionation of rye produces different sensory profiles of both flour and bread

DOI

91

Citations

12

References

2003

Year

Raija‐Liisa Heiniö, Kirsi‐Helena Liukkonen, Kati Katina, Olavi Myllymäki, Kaisa Poutanen
LWT

References

YearCitations

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