Barley as a functional beverage ingredient: The influence of grain structure and composition on the processing characteristics

Ulla Holopainen, Tuija Kössö, Anu Kaukovirta-Norja, Kaisa Poutanen, Juha-Matti Pihlava, Veli Hietaniemi, Pekka Lehtinen

Research output: Contribution to conferenceOther conference contributionScientific

Original languageEnglish
Publication statusPublished - 2008
MoE publication typeNot Eligible
Event1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling - Cork, Ireland
Duration: 6 Nov 20087 Nov 2008

Conference

Conference1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
CountryIreland
CityCork
Period6/11/087/11/08

Keywords

  • barley
  • ingredient
  • processing
  • functionality

Cite this

Holopainen, U., Kössö, T., Kaukovirta-Norja, A., Poutanen, K., Pihlava, J-M., Hietaniemi, V., & Lehtinen, P. (2008). Barley as a functional beverage ingredient: The influence of grain structure and composition on the processing characteristics. 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, Cork, Ireland.