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Authors: LAURIKAINEN T HARKONEN H AUTIO K POUTANEN K
Citation: T. Laurikainen et al., EFFECTS OF ENZYMES IN FIBER-ENRICHED BAKING, Journal of the Science of Food and Agriculture, 76(2), 1998, pp. 239-249

Authors: AUTIO K LAURIKAINEN T
Citation: K. Autio et T. Laurikainen, RELATIONSHIPS BETWEEN FLOUR DOUGH MICROSTRUCTURE AND DOUGH HANDLING AND BAKING PROPERTIES/, Trends in food science & technology, 8(6), 1997, pp. 181-185

Authors: RASANEN J LAURIKAINEN T AUTIO K
Citation: J. Rasanen et al., FERMENTATION STABILITY AND PORE-SIZE DISTRIBUTION OF FROZEN PREFERMENTED LEAN WHEAT DOUGHS, Cereal chemistry, 74(1), 1997, pp. 56-62
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