9. Structure of Whole Grain Breads: Sensory Perception and Health Effects

  1. Len Marquart,
  2. David R. Jacobs Jr.,
  3. Graeme H. McIntosh,
  4. Kaisa Poutanen and
  5. Marla Reicks
  1. Karin Autio,
  2. Kirsi-Helena Liukkonen,
  3. Hannu Mykkänen,
  4. Irene Katina,
  5. Katariina Roininen and
  6. Kaisa Poutanen

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277607.ch9

Whole Grains and Health

Whole Grains and Health

How to Cite

Autio, K., Liukkonen, K.-H., Mykkänen, H., Katina, I., Roininen, K. and Poutanen, K. (2007) Structure of Whole Grain Breads: Sensory Perception and Health Effects, in Whole Grains and Health (eds L. Marquart, D. R. Jacobs, G. H. McIntosh, K. Poutanen and M. Reicks), Blackwell Publishing Professional, Ames, Iowa, USA. doi: 10.1002/9780470277607.ch9

Publication History

  1. Published Online: 30 NOV 2007
  2. Published Print: 19 JAN 2007

ISBN Information

Print ISBN: 9780813807775

Online ISBN: 9780470277607

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Keywords:

  • breads;
  • flours;
  • gluten;
  • rye;
  • fiber content

Summary

This chapter contains section titled:

  • Introduction

  • Material and Methods

  • Results

  • Conclusions