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.