Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking

by Anni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund, Kaisu Honkapää
Published 2020-10-01

Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products

by Antti Nyyssölä, Anni Nisov, Martina Lille, Markus Nikinmaa, Natalia Rosa-Sibakov, Simo Ellilä, Mari Valkonen, Emilia Nordlund
Published 2021-12-01