Effects of tyrosinase and laccase on the oat proteins and the quality parameters of gluten-free oat breads

Laura Flander, Kristiina Kruus, Johanna Buchert

Research output: Contribution to conferenceConference articleScientific

Original languageEnglish
Publication statusPublished - 2010
MoE publication typeNot Eligible
EventAACC International Annual Meeting 2010 - Savannah, United States
Duration: 24 Oct 201027 Oct 2010

Conference

ConferenceAACC International Annual Meeting 2010
CountryUnited States
CitySavannah
Period24/10/1027/10/10

Cite this

Flander, L., Kruus, K., & Buchert, J. (2010). Effects of tyrosinase and laccase on the oat proteins and the quality parameters of gluten-free oat breads. Paper presented at AACC International Annual Meeting 2010, Savannah, United States.