Factors influencing enzymatic modification of bran at low water content

Research output: Contribution to conferenceConference articleScientific

Original languageEnglish
Publication statusPublished - 2011
MoE publication typeNot Eligible
EventC&E Spring Meeting 2011 - Texture, Flavour and Taste - Freising-Weihenstephan, Germany
Duration: 11 Apr 201113 Apr 2011

Conference

ConferenceC&E Spring Meeting 2011 - Texture, Flavour and Taste
CountryGermany
CityFreising-Weihenstephan
Period11/04/1113/04/11

Cite this

Santala, O., Nordlund, E., Lehtinen, P., & Poutanen, K. (2011). Factors influencing enzymatic modification of bran at low water content. Paper presented at C&E Spring Meeting 2011 - Texture, Flavour and Taste, Freising-Weihenstephan, Germany.
Santala, Outi ; Nordlund, Emilia ; Lehtinen, Pekka ; Poutanen, Kaisa. / Factors influencing enzymatic modification of bran at low water content. Paper presented at C&E Spring Meeting 2011 - Texture, Flavour and Taste, Freising-Weihenstephan, Germany.
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title = "Factors influencing enzymatic modification of bran at low water content",
author = "Outi Santala and Emilia Nordlund and Pekka Lehtinen and Kaisa Poutanen",
note = "HUO: NT Food solutions CA2: TK404 CA2: TK400; C&E Spring Meeting 2011 - Texture, Flavour and Taste ; Conference date: 11-04-2011 Through 13-04-2011",
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language = "English",

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Santala, O, Nordlund, E, Lehtinen, P & Poutanen, K 2011, 'Factors influencing enzymatic modification of bran at low water content' Paper presented at C&E Spring Meeting 2011 - Texture, Flavour and Taste, Freising-Weihenstephan, Germany, 11/04/11 - 13/04/11, .

Factors influencing enzymatic modification of bran at low water content. / Santala, Outi; Nordlund, Emilia; Lehtinen, Pekka; Poutanen, Kaisa.

2011. Paper presented at C&E Spring Meeting 2011 - Texture, Flavour and Taste, Freising-Weihenstephan, Germany.

Research output: Contribution to conferenceConference articleScientific

TY - CONF

T1 - Factors influencing enzymatic modification of bran at low water content

AU - Santala, Outi

AU - Nordlund, Emilia

AU - Lehtinen, Pekka

AU - Poutanen, Kaisa

N1 - HUO: NT Food solutions CA2: TK404 CA2: TK400

PY - 2011

Y1 - 2011

M3 - Conference article

ER -

Santala O, Nordlund E, Lehtinen P, Poutanen K. Factors influencing enzymatic modification of bran at low water content. 2011. Paper presented at C&E Spring Meeting 2011 - Texture, Flavour and Taste, Freising-Weihenstephan, Germany.