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Food Microbiology|September 15, 2009
Sourdough and cereal fermentation in a nutritional perspectiveKaisa Poutanen, Laura Flander, Kati KatinaJournal of Agricultural and Food Chemistry|July 8, 2011
Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breadsLaura Flander, Ulla Holopainen, Kristiina Kruus, et al.Journal of Agricultural and Food Chemistry|February 17, 2005
Kinetics of transglutaminase-induced cross-linking of wheat proteins in doughKarin Autio, Kristiina Kruus, Antti Knaapila, et al.Foods (Basel, Switzerland)|September 25, 2019
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 BreadsNesli Sozer, Leena Melama, Selim Silbir, et al.Appetite|January 18, 2014
Enrichment of biscuits and juice with oat β-glucan enhances postprandial satietySaara Pentikäinen, Leila Karhunen, Laura Flander, et al.Journal of Agricultural and Food Chemistry|June 19, 2008
Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughsLaura Flander, Xavier Rouau, Marie-Hélène Morel, et al.Food Microbiology|September 15, 2009
In situ production and analysis of Weissella confusa dextran in wheat sourdoughKati Katina, Ndegwa Henry Maina, Riikka Juvonen, et al.Pageof 1