Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | European Food Research and Technology |
| Volume | 214 |
| Issue number | 1 |
| Pages (from-to) | 33-42 |
| Number of pages | 10 |
| ISSN | 1438-2377 |
| Publication status | Published - 2002 |
ID: 7793046