Katri Hartikainen

发表

Influence of Bioprocessed Wheat Bran on the Physical and Chemical Properties of Dough and on Wheat Bread Texture

K. Poutanen, K. Katina, Katri Hartikainen, 2014 .

Improving the quality of high-fibre breads

K. Katina, Katri Hartikainen, 2012 .

Chapter 2 – Process-Induced Changes in Rye Foods—Rye Baking

K. Poutanen, K. Katina, Katri Hartikainen, 2014 .