Related content

Phytase activity and degradation of phytic acid during rye bread making

By Nielsen Merete   Damstrup Marianne   Thomsen Agnete   Rasmussen Søren   Hansen Åse  

European Food Research and Technology A, Vol. 225, Iss. 2, 2007-06 ,pp. : 173-181

Springer Publishing Company

Access to resources Recommend Favorite

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

By Heinio R.-L.   Liukkonen K.-H.   Katina K.   Myllymaki O.   Poutanen K.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 6, 2003-09 ,pp. : 577-583

Elsevier

Access to resources Recommend Favorite

Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation

By Balcerek Maria  

European Food Research and Technology A, Vol. 229, Iss. 1, 2009-05 ,pp. : 141-151

Springer Publishing Company

Access to resources Recommend Favorite

A New Method for Determining the Area of Cell Walls in Rye Doughs Based on Fluorescence Microscopy and Computer-assisted Image Analysis

By Parkkonen T.   Heinonen R.   Autio K.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 7, 1997-11 ,pp. : 743-747

Academic Press

Access to resources Recommend Favorite

Occurrence of ochratoxin A in Danish wheat and rye, 1992–99

By Jørgensen K.  

Food Additives and Contaminants, Vol. 19, Iss. 12, 2002-12 ,pp. : 1184-1189

Taylor & Francis Ltd

Access to resources Recommend Favorite