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