Potential of wheat bran dry fractionation for the production of food ingredients

Y. Hemery, Ulla Holopainen, M. Noort, N. Mateo-Anson, L. Dascalescu, X. Rouau

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publicationFinal HEALTHGRAIN Conference Enhancing Health Benefits of Cereal Foods
Subtitle of host publicationResults, Perspectives and Challenges
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
ISBN (Electronic)978-951-38-7431-5
ISBN (Print)978-951-38-7430-8
Publication statusPublished - 2010
MoE publication typeNot Eligible
EventFinal HEALTHGRAIN Conference : Enhancing health benefits of cereal foods. Results, perspectives, challenges - Lund, Sweden
Duration: 5 May 20107 May 2010

Conference

ConferenceFinal HEALTHGRAIN Conference
CountrySweden
CityLund
Period5/05/107/05/10

Cite this

Hemery, Y., Holopainen, U., Noort, M., Mateo-Anson, N., Dascalescu, L., & Rouau, X. (2010). Potential of wheat bran dry fractionation for the production of food ingredients. In Final HEALTHGRAIN Conference Enhancing Health Benefits of Cereal Foods: Results, Perspectives and Challenges [91] Espoo: VTT Technical Research Centre of Finland.
Hemery, Y. ; Holopainen, Ulla ; Noort, M. ; Mateo-Anson, N. ; Dascalescu, L. ; Rouau, X. / Potential of wheat bran dry fractionation for the production of food ingredients. Final HEALTHGRAIN Conference Enhancing Health Benefits of Cereal Foods: Results, Perspectives and Challenges. Espoo : VTT Technical Research Centre of Finland, 2010.
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booktitle = "Final HEALTHGRAIN Conference Enhancing Health Benefits of Cereal Foods",
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Hemery, Y, Holopainen, U, Noort, M, Mateo-Anson, N, Dascalescu, L & Rouau, X 2010, Potential of wheat bran dry fractionation for the production of food ingredients. in Final HEALTHGRAIN Conference Enhancing Health Benefits of Cereal Foods: Results, Perspectives and Challenges., 91, VTT Technical Research Centre of Finland, Espoo, Final HEALTHGRAIN Conference , Lund, Sweden, 5/05/10.

Potential of wheat bran dry fractionation for the production of food ingredients. / Hemery, Y.; Holopainen, Ulla; Noort, M.; Mateo-Anson, N.; Dascalescu, L.; Rouau, X.

Final HEALTHGRAIN Conference Enhancing Health Benefits of Cereal Foods: Results, Perspectives and Challenges. Espoo : VTT Technical Research Centre of Finland, 2010. 91.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

TY - CHAP

T1 - Potential of wheat bran dry fractionation for the production of food ingredients

AU - Hemery, Y.

AU - Holopainen, Ulla

AU - Noort, M.

AU - Mateo-Anson, N.

AU - Dascalescu, L.

AU - Rouau, X.

PY - 2010

Y1 - 2010

M3 - Conference abstract in proceedings

SN - 978-951-38-7430-8

BT - Final HEALTHGRAIN Conference Enhancing Health Benefits of Cereal Foods

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Hemery Y, Holopainen U, Noort M, Mateo-Anson N, Dascalescu L, Rouau X. Potential of wheat bran dry fractionation for the production of food ingredients. In Final HEALTHGRAIN Conference Enhancing Health Benefits of Cereal Foods: Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland. 2010. 91