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