Factors influencing enzymatic modification of bran at low water content

Research output: Contribution to conference › Conference article › Scientific

Original language	English
Publication status	Published - 2011
MoE publication type	Not Eligible
Event	C&E Spring Meeting 2011 - Texture, Flavour and Taste - Freising-Weihenstephan, Germany Duration: 11 Apr 2011 → 13 Apr 2011

Conference	C&E Spring Meeting 2011 - Texture, Flavour and Taste
Country/Territory	Germany
City	Freising-Weihenstephan
Period	11/04/11 → 13/04/11

Cite this

@conference{650aa40a726b406f83a9c1cbd8e7c932,

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; C&E Spring Meeting 2011 - Texture, Flavour and Taste ; Conference date: 11-04-2011 Through 13-04-2011",

year = "2011",

language = "English",

}