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Biotechnology Progress|June 13, 1998
Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous lactoseK Jouppila, J Kansikas, Y H RoosJournal of Agricultural and Food Chemistry|November 23, 2000
Color formation in dehydrated modified whey powder systems as affected by compression and T(g)L Burin, K Jouppila, Y Roos, et al.Current Research in Food Science|June 1, 2022
Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meatJ M Ramos-Diaz, K Kantanen, J M Edelmann, et al.Heliyon|October 16, 2023
Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolateJ M Ramos-Diaz, S Oksanen, K Kantanen, et al.Pageof 1