Modifying the bitterness of rye flour with hydrolytic enzymes

Raija-Liisa Heiniö, Annikka Mustranta, Liisa Lähteenmäki, Kaisa Poutanen, Johanna Buchert

Research output: Contribution to conferenceConference AbstractScientific

Original languageEnglish
PagesP79
Publication statusPublished - 2005
MoE publication typeNot Eligible
Event6th Rose Marie Pangborn Sensory Science Symposium. Harrogate, North Yorkshire, UK, 7 - 11 Aug. 2005 -
Duration: 1 Jan 2006 → …

Conference

Conference6th Rose Marie Pangborn Sensory Science Symposium. Harrogate, North Yorkshire, UK, 7 - 11 Aug. 2005
Period1/01/06 → …

Keywords

  • bitterness
  • rye
  • enzymes
  • peptide
  • phenolic compounds

Cite this

Heiniö, R-L., Mustranta, A., Lähteenmäki, L., Poutanen, K., & Buchert, J. (2005). Modifying the bitterness of rye flour with hydrolytic enzymes. P79. Abstract from 6th Rose Marie Pangborn Sensory Science Symposium. Harrogate, North Yorkshire, UK, 7 - 11 Aug. 2005, .
Heiniö, Raija-Liisa ; Mustranta, Annikka ; Lähteenmäki, Liisa ; Poutanen, Kaisa ; Buchert, Johanna. / Modifying the bitterness of rye flour with hydrolytic enzymes. Abstract from 6th Rose Marie Pangborn Sensory Science Symposium. Harrogate, North Yorkshire, UK, 7 - 11 Aug. 2005, .
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title = "Modifying the bitterness of rye flour with hydrolytic enzymes",
keywords = "bitterness, rye, enzymes, peptide, phenolic compounds",
author = "Raija-Liisa Heini{\"o} and Annikka Mustranta and Liisa L{\"a}hteenm{\"a}ki and Kaisa Poutanen and Johanna Buchert",
year = "2005",
language = "English",
pages = "P79",
note = "6th Rose Marie Pangborn Sensory Science Symposium. Harrogate, North Yorkshire, UK, 7 - 11 Aug. 2005 ; Conference date: 01-01-2006",

}

Heiniö, R-L, Mustranta, A, Lähteenmäki, L, Poutanen, K & Buchert, J 2005, 'Modifying the bitterness of rye flour with hydrolytic enzymes' 6th Rose Marie Pangborn Sensory Science Symposium. Harrogate, North Yorkshire, UK, 7 - 11 Aug. 2005, 1/01/06, pp. P79.

Modifying the bitterness of rye flour with hydrolytic enzymes. / Heiniö, Raija-Liisa; Mustranta, Annikka; Lähteenmäki, Liisa; Poutanen, Kaisa; Buchert, Johanna.

2005. P79 Abstract from 6th Rose Marie Pangborn Sensory Science Symposium. Harrogate, North Yorkshire, UK, 7 - 11 Aug. 2005, .

Research output: Contribution to conferenceConference AbstractScientific

TY - CONF

T1 - Modifying the bitterness of rye flour with hydrolytic enzymes

AU - Heiniö, Raija-Liisa

AU - Mustranta, Annikka

AU - Lähteenmäki, Liisa

AU - Poutanen, Kaisa

AU - Buchert, Johanna

PY - 2005

Y1 - 2005

KW - bitterness

KW - rye

KW - enzymes

KW - peptide

KW - phenolic compounds

M3 - Conference Abstract

SP - P79

ER -

Heiniö R-L, Mustranta A, Lähteenmäki L, Poutanen K, Buchert J. Modifying the bitterness of rye flour with hydrolytic enzymes. 2005. Abstract from 6th Rose Marie Pangborn Sensory Science Symposium. Harrogate, North Yorkshire, UK, 7 - 11 Aug. 2005, .