Comparison of sensory characteristics of refined and whole grain foods

Raija-Liisa Heiniö

Research output: Contribution to conferenceConference AbstractScientific

Original languageEnglish
PagesOS12 - OS13
Publication statusPublished - 2009
MoE publication typeNot Eligible
EventC&E Spring Meeting 2009 : Whole Grain Global Summit - Newcastle upon Tyne, United Kingdom
Duration: 25 Mar 200927 Mar 2009

Conference

ConferenceC&E Spring Meeting 2009
CountryUnited Kingdom
CityNewcastle upon Tyne
Period25/03/0927/03/09

Cite this

Heiniö, R-L. (2009). Comparison of sensory characteristics of refined and whole grain foods. OS12 - OS13. Abstract from C&E Spring Meeting 2009 , Newcastle upon Tyne, United Kingdom. https://www.aaccnet.org/publications/plexus/cfw/pastissues/2009/abstracts/CFW-54-2-suppl.pdf