AAAAAA

   
Results: 1-9 |
Results: 9
EFFECT OF PRODUCT FORMULA, INFORMATION AND CONSUMER CHARACTERISTICS ON THE ACCEPTANCE OF A NEW SNACK FOOD
Authors: TUORILA H ANDERSSON A MARTIKAINEN A SALOVAARA H
Citation: H. Tuorila et al., EFFECT OF PRODUCT FORMULA, INFORMATION AND CONSUMER CHARACTERISTICS ON THE ACCEPTANCE OF A NEW SNACK FOOD, Food quality and preference, 9(5), 1998, pp. 313-320
COPING AFTER TRANSPLANTATION - SIGNIFICANCE OF COURSES IN PSYCHOSOCIAL REHABILITATION
Authors: SALOVAARA H WIREN R KAUPPILA M ILVES L
Citation: H. Salovaara et al., COPING AFTER TRANSPLANTATION - SIGNIFICANCE OF COURSES IN PSYCHOSOCIAL REHABILITATION, Bone marrow transplantation, 21, 1998, pp. 935-935
FACTORS AFFECTING CAKE FIRMNESS AND CAKE MOISTURE-CONTENT AS EVALUATED BY RESPONSE-SURFACE METHODOLOGY
Authors: LAHTINEN S LEVOLA M JOUPPILA K SALOVAARA H
Citation: S. Lahtinen et al., FACTORS AFFECTING CAKE FIRMNESS AND CAKE MOISTURE-CONTENT AS EVALUATED BY RESPONSE-SURFACE METHODOLOGY, Cereal chemistry, 75(4), 1998, pp. 547-550
STRUCTURAL-CHANGES IN INSOLUBLE CELL-WALLS IN WHOLEMEAL RYE DOUGHS
Authors: FABRITIUS M GATES E SALOVAARA H AUTIO K
Citation: M. Fabritius et al., STRUCTURAL-CHANGES IN INSOLUBLE CELL-WALLS IN WHOLEMEAL RYE DOUGHS, Lebensmittel-Wissenschaft + Technologie, 30(4), 1997, pp. 367-372
EFFECT OF ALLELIC VARIATION OF GLUTENIN SUBUNITS AND GLIADINS ON BAKING QUALITY IN THE PROGENY OF 2 BIOTYPES OF BREAD WHEAT CV ULLA
Authors: SONTAGSTROHM T PAYNE PI SALOVAARA H
Citation: T. Sontagstrohm et al., EFFECT OF ALLELIC VARIATION OF GLUTENIN SUBUNITS AND GLIADINS ON BAKING QUALITY IN THE PROGENY OF 2 BIOTYPES OF BREAD WHEAT CV ULLA, Journal of cereal science, 24(2), 1996, pp. 115-124
TOWARDS BALANCE - ADAPTATION COURSES AS PART OF CANCER-PATIENTS REHABILITATION IN FINLAND
Authors: SALO L SALOVAARA H
Citation: L. Salo et H. Salovaara, TOWARDS BALANCE - ADAPTATION COURSES AS PART OF CANCER-PATIENTS REHABILITATION IN FINLAND, European journal of cancer, 31A, 1995, pp. 1403-1403
EFFECT OF HYDROTHERMAL AND ENZYMATIC TREATMENTS ON THE VISCOUS BEHAVIOR OF DRY-MILLED AND WET-MILLED OAT BRANS
Authors: JASKARI J HENRIKSSON K NIEMINEN A SUORTTI T SALOVAARA H POUTANEN K
Citation: J. Jaskari et al., EFFECT OF HYDROTHERMAL AND ENZYMATIC TREATMENTS ON THE VISCOUS BEHAVIOR OF DRY-MILLED AND WET-MILLED OAT BRANS, Cereal chemistry, 72(6), 1995, pp. 625-631
HIGH-PROTEIN OAT FLOUR FUNCTIONALITY ASSESSMENT IN BREAD AND SAUSAGE
Authors: LAPVETELAINEN A PUOLANNE E SALOVAARA H
Citation: A. Lapvetelainen et al., HIGH-PROTEIN OAT FLOUR FUNCTIONALITY ASSESSMENT IN BREAD AND SAUSAGE, Journal of food science, 59(5), 1994, pp. 1081-1085
HIGH-PROTEIN OAT FLOUR FUNCTIONALITY ASSESSMENT IN BREAD AND SAUSAGE
Authors: LAPVETELAINEN A PUOLANNE E SALOVAARA H
Citation: A. Lapvetelainen et al., HIGH-PROTEIN OAT FLOUR FUNCTIONALITY ASSESSMENT IN BREAD AND SAUSAGE, Journal of food science, 59(5), 1994, pp. 1081-1085
Risultati: 1-9 |