Comparison of sensory characteristics of refined and whole grain foods

Raija-Liisa Heiniö

Comparison of sensory characteristics of refined and whole grain foods

Raija-Liisa Heiniö

Research output: Contribution to conference › Conference Abstract › Scientific

Original language	English
Pages	OS12 - OS13
Publication status	Published - 2009
MoE publication type	Not Eligible
Event	C&E Spring Meeting 2009 : Whole Grain Global Summit - Newcastle upon Tyne, United Kingdom Duration: 25 Mar 2009 → 27 Mar 2009

Conference

Conference	C&E Spring Meeting 2009
Country/Territory	United Kingdom
City	Newcastle upon Tyne
Period	25/03/09 → 27/03/09

Access to Document

https://www.aaccnet.org/publications/plexus/cfw/pastissues/2009/abstracts/CFW-54-2-suppl.pdf

Cite this

@conference{fe0d6388e8c1455697e2759f24f6f240,

title = "Comparison of sensory characteristics of refined and whole grain foods",

author = "Raija-Liisa Heini{\"o}",

note = "Supplement to Cereal Foods World Vol. 54, No. 2; C&E Spring Meeting 2009 : Whole Grain Global Summit ; Conference date: 25-03-2009 Through 27-03-2009",

year = "2009",

language = "English",

pages = "OS12 -- OS13",

}