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 PosterScientific

Original languageEnglish
PagesP79
Publication statusPublished - 2005
MoE publication typeNot Eligible
Event6th Rose Marie Pangborn Sensory Science Symposium - North Yorkshire, Harrogate, United Kingdom
Duration: 7 Aug 200511 Aug 2005

Conference

Conference6th Rose Marie Pangborn Sensory Science Symposium
CountryUnited Kingdom
CityHarrogate
Period7/08/0511/08/05

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. Poster session presented at 6th Rose Marie Pangborn Sensory Science Symposium, Harrogate, United Kingdom.