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SPC Sourdough in Nordic style breadHelsingfors universitet2022“Improvement of bread sensory and nutritional properties via sourdough optimization"Helsingfors universitet2020Designing Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)Helsingfors universitet2021Ice-structuring proteins from wheat brans to improve frozen dough/bread qualityHelsingfors universitet2022Salt in breadmakingHelsingfors universitet1980
SPC Sourdough in Nordic style bread
2022
“Improvement of bread sensory and nutritional properties via sourdough optimization"
2020
Designing Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)
2021
Ice-structuring proteins from wheat brans to improve frozen dough/bread quality
2022
Salt in breadmaking
1980