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, .