Publications by authors named "Laura Flander"

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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.
Nesli Sozer, Leena Melama, Selim Silbir, Carlo G Rizzello, Laura Flander

Foods· September 2019

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Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety.
Saara Pentikäinen, Leila Karhunen, Laura Flander, Kati Katina, Alexandra Meynier

Appetite· April 2014

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Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads.
Laura Flander, Ulla Holopainen, Kristiina Kruus, Johanna Buchert

J Agric Food Chem· August 2011

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Sourdough and cereal fermentation in a nutritional perspective.
Kaisa Poutanen, Laura Flander, Kati Katina

Food Microbiol· October 2009

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In situ production and analysis of Weissella confusa dextran in wheat sourdough.
Kati Katina, Ndegwa Henry Maina, Riikka Juvonen, Laura Flander, Liisa Johansson

Food Microbiol· October 2009

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Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
Laura Flander, Xavier Rouau, Marie-Hélène Morel, Karin Autio, Tuulikki Seppänen-Laakso

J Agric Food Chem· July 2008

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Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough.
Karin Autio, Kristiina Kruus, Antti Knaapila, Nadine Gerber, Laura Flander

J Agric Food Chem· February 2005

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