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Raija-Liisa Heiniö
VTT Technical Research Centre of Finland - / Finland
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AD Scientific Index ID: 4688213
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Raija-Liisa Heiniö's MOST POPULAR ARTICLES
1-)
Optimization of sourdough process for improved sensory profile and texture of wheat bread K Katina, RL Heiniö, K Autio, K Poutanen LWT-Food Science and Technology 39 (10), 1189-1202, 2006 2792006
2-)
Sensory characteristics of wholegrain and bran-rich cereal foods–a review RL Heiniö, MWJ Noort, K Katina, SA Alam, N Sozer, HL De Kock, ... Trends in Food Science & Technology 47, 25-38, 2016 1792016
3-)
Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits N Sozer, L Cicerelli, RL Heiniö, K Poutanen Journal of Cereal Science 60 (1), 105-113, 2014 1192014
4-)
Influence of particle size on bioprocess induced changes on technological functionality of wheat branR Coda, I Kärki, E Nordlund, RL Heiniö, K Poutanen, K KatinaFood microbiology 37, 69-77, 20141452014
5-)
Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion processRL Heiniö, K Katina, A Wilhelmson, O Myllymäki, T Rajamäki, ...LWT-Food Science and Technology 36 (5), 533-545, 20031272003
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