Rye and oat fibers as extrusion ingredients (Abstr.)

Kaisa Poutanen; Syed Ariful Alam; Juhani Sibakov; Nesli Sozer

doi:10.1094/CFW-58-4-A

Rye and oat fibers as extrusion ingredients (Abstr.)

Kaisa Poutanen
, Syed Ariful Alam
, Juhani Sibakov
, Nesli Sozer

Department of Food and Nutrition

Research output: Contribution to journal › Conference article › Scientific › peer-review

Original language	English
Journal	Cereal Foods World
Volume	58
Issue number	4
Pages (from-to)	A14
Number of pages	1
ISSN	0146-6283
DOIs	https://doi.org/10.1094/CFW-58-4-A
Publication status	Published - 29 Sept 2013
MoE publication type	A4 Article in conference proceedings
Event	AACC International Annual Meeting - Albuquerque, New Mexico, United States Duration: 29 Sept 2013 → 2 Oct 2013

Bibliographical note

Supplement to Cereal Foods World Vol. 58, No 4
Volume: 58
Host publication title: Abstracts: AACC International Annual Meeting
Proceeding volume: 58

Fields of Science

416 Food Science

Access to Document

10.1094/CFW-58-4-A

Cite this

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AU - Poutanen, Kaisa

AU - Alam, Syed Ariful

AU - Sibakov, Juhani

AU - Sozer, Nesli

N1 - Supplement to Cereal Foods World Vol. 58, No 4 Volume: 58 Host publication title: Abstracts: AACC International Annual Meeting Proceeding volume: 58

PY - 2013/9/29

Y1 - 2013/9/29

KW - 416 Food Science

U2 - 10.1094/CFW-58-4-A

DO - 10.1094/CFW-58-4-A

M3 - Conference article

SN - 0146-6283

VL - 58

SP - A14

JO - Cereal Foods World

JF - Cereal Foods World

IS - 4

T2 - AACC International Annual Meeting

Y2 - 29 September 2013 through 2 October 2013

ER -