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	1.	Elucidating the mechanism of laccase and tyrosinase in wheat bread making. [electronic resource] by Selinheimo, Emilia Autio, Karin Kruus, Kristiina Buchert, Johanna Producer: 20071009 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough. [electronic resource] by Autio, Karin Kruus, Kristiina Knaapila, Antti Gerber, Nadine Flander, Laura Buchert, Johanna Producer: 20050330 In: Journal of agricultural and food chemistry vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of protein structure on laccase-catalyzed protein oligomerization. [electronic resource] by Mattinen, Maija-Liisa Hellman, Maarit Permi, Perttu Autio, Karin Kalkkinen, Nisse Buchert, Johanna Producer: 20070109 In: Journal of agricultural and food chemistry vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs. [electronic resource] by Flander, Laura Rouau, Xavier Morel, Marie-Hélène Autio, Karin Seppänen-Laakso, Tuulikki Kruus, Kristiina Buchert, Johanna Producer: 20080902 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Dietary carbohydrate modification enhances insulin secretion in persons with the metabolic syndrome. [electronic resource] by Laaksonen, David E Toppinen, Leena K Juntunen, Katri S Autio, Karin Liukkonen, Kirsi-Helena Poutanen, Kaisa S Niskanen, Leo Mykkänen, Hannu M Producer: 20060105 In: The American journal of clinical nutrition vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. [electronic resource] by Juntunen, Katri S Laaksonen, David E Autio, Karin Niskanen, Leo K Holst, Jens J Savolainen, Kari E Liukkonen, Kirsi-Helena Poutanen, Kaisa S Mykkänen, Hannu M Producer: 20031120 In: The American journal of clinical nutrition vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)