Photo of Laura Hansine Flander

Laura Hansine Flander

grain technology

20102019

Research output per year

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Personal profile

Fields of Science

  • 416 Food Science
  • grain technology

International and National Collaboration Publications and projects within past five years.

Publications

  • 6 Article
  • 1 Conference contribution
  • 1 Doctoral Thesis

Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

Sözer, N., Melama, L., Silbir, S., Rizzello, C. G., Flander, L. & Poutanen, K., Oct 2019, In : Foods. 8, 10, 15 p., 431.

Research output: Contribution to journalArticleScientificpeer-review

Open Access

Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety

Pentikäinen, S., Karhunen, L., Flander, L., Katina, K., Meynier, A., Aymard, P., Vinoy, S. & Poutanen, K., 14 Jan 2014, In : Appetite. 75, 1 April 2014, p. 150-156 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Bioprocessing to improve oat bread quality

Flander, L., 17 Aug 2012, Espoo: Valtion teknillinen tutkimuskeskus. 91 p.

Research output: ThesisDoctoral ThesisCollection of Articles

Open Access

Fermented Wheat Bran as a Functional Ingredient in Baking

Katina, K., Juvonen, R., Laitila, A., Flander, L., Nordlund, E., Kariluoto, S., Piironen, V. & Poutanen, K., 17 Apr 2012, In : Cereal Chemistry. 89, 2, p. 126-134 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough

Faccio, G., Flander, L., Buchert, J., Saloheimo, M. & Nordlund, E., 31 Oct 2012, In : Journal of Cereal Science. 55, 1, p. 37-43 7 p.

Research output: Contribution to journalArticleScientificpeer-review