Modifying the bitterness of rye flour with hydrolytic enzymes

Research output: Contribution to conference › Conference Poster › Scientific

Original language	English
Pages	P79
Publication status	Published - 2005
MoE publication type	Not Eligible
Event	6th Rose Marie Pangborn Sensory Science Symposium - North Yorkshire, Harrogate, United Kingdom Duration: 7 Aug 2005 → 11 Aug 2005

Conference	6th Rose Marie Pangborn Sensory Science Symposium
Country/Territory	United Kingdom
City	Harrogate
Period	7/08/05 → 11/08/05

Keywords

@conference{7587f69160ba4ba5b7cf8f23e94465b6,

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 ; Conference date: 07-08-2005 Through 11-08-2005",

}

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 Poster

SP - P79

T2 - 6th Rose Marie Pangborn Sensory Science Symposium

Y2 - 7 August 2005 through 11 August 2005

ER -