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	1.	Sourdough and cereal fermentation in a nutritional perspective. [electronic resource] by Poutanen, Kaisa Flander, Laura Katina, Kati Producer: 20100105 In: Food microbiology vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads. [electronic resource] by Flander, Laura Holopainen, Ulla Kruus, Kristiina Buchert, Johanna Producer: 20111122 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	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)
	4.	Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. [electronic resource] by Sozer, Nesli Melama, Leena Silbir, Selim Rizzello, Carlo G Flander, Laura Poutanen, Kaisa Publication details: Foods (Basel, Switzerland) Sep 2019 In: Foods (Basel, Switzerland) vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	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)
	6.	Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety. [electronic resource] by Pentikäinen, Saara Karhunen, Leila Flander, Laura Katina, Kati Meynier, Alexandra Aymard, Pierre Vinoy, Sophie Poutanen, Kaisa Producer: 20141016 In: Appetite vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	In situ production and analysis of Weissella confusa dextran in wheat sourdough. [electronic resource] by Katina, Kati Maina, Ndegwa Henry Juvonen, Riikka Flander, Laura Johansson, Liisa Virkki, Liisa Tenkanen, Maija Laitila, Arja Producer: 20100105 In: Food microbiology vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)