Production of novel ingredients from whole grain barley flour: composition of air-classified barley fractions

Ulla Holopainen, Tuija Kössö, Anu Kaukovirta-Norja, Kaisa Poutanen, J.-M. Pihlava, V. Hietaniemi, Pekka Lehtinen

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

Original languageEnglish
Title of host publicationNJF seminar 419, Plant Breeding and Management for Human Nutrition
Subtitle of host publicationHow can we produce more healthful crops and food products?
Publication statusPublished - 2010
MoE publication typeB3 Non-refereed article in conference proceedings
EventNJF, Nordic Association of Agricultural scientists seminar - Forssa, Finland
Duration: 10 Jun 201011 Jun 2010

Publication series

SeriesNJF report
Volume6
ISSN1653-2015

Seminar

SeminarNJF, Nordic Association of Agricultural scientists seminar
CountryFinland
CityForssa
Period10/06/1011/06/10

Cite this

Holopainen, U., Kössö, T., Kaukovirta-Norja, A., Poutanen, K., Pihlava, J-M., Hietaniemi, V., & Lehtinen, P. (2010). Production of novel ingredients from whole grain barley flour: composition of air-classified barley fractions. In NJF seminar 419, Plant Breeding and Management for Human Nutrition: How can we produce more healthful crops and food products? [2] NJF report, Vol.. 6