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Kati Katina
Kati Katina
Food science
Bran
Chemistry
Flavour
Shelf life
3
Papers
11
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Glycosylated Benzoxazinoids Are Degraded during Fermentation of Wheat Bran
2015
Journal of Agricultural and Food Chemistry
Otto Savolainen
Jenna Pekkinen
Kati Katina
Kaisa Poutanen
Kati Hanhineva
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Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms
2014
Jenni Lappi
Hannu Mykkänen
Knud Erik Bach Knudsen
Pirkka V Kirjavainen
Kati Katina
Jussi Pihlajamäki
Kaisa Poutanen
Marjukka Kolehmainen
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Kati Katina Sourdough : a tool for the improved flavour , texture and shelf-life of wheat bread
2005
Kati Katina
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