Authors: HEINIO RL URALA N VAINIONPAA J POUTANEN K TUORILA H

Citation: Rl. Heinio et al., IDENTITY AND OVERALL ACCEPTANCE OF 2 TYPES OF SOUR RYE BREAD, International journal of food science & technology, 32(2), 1997, pp. 169-178

Authors: VAINIONPAA J

Citation: J. Vainionpaa, NUMERICAL-SOLUTION OF RESPONSE-SURFACE EQUATIONS FOR EXTRUSION-COOKEDCEREALS, Journal of food engineering, 24(2), 1995, pp. 181-196