Rye grain fractions show different sensory and chemical stability

Raija-Liisa Heiniö, Emilia Nordlund, Juha-Matti Pihlava, Pekka Lehtinen, Kaisa Poutanen

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

Original languageEnglish
Title of host publicationC&E Spring Meeting - Texture, Aroma and Taste - Key Consumer Drivers to Healthy and High Quality Cereal Products. Freising-Weihenstephan, 11-13 April 2011
Publication statusPublished - 2011
MoE publication typeNot Eligible
EventC&E Spring Meeting 2011 - Texture, Flavour and Taste - Freising-Weihenstephan, Germany
Duration: 11 Apr 201113 Apr 2011

Conference

ConferenceC&E Spring Meeting 2011 - Texture, Flavour and Taste
CountryGermany
CityFreising-Weihenstephan
Period11/04/1113/04/11

Cite this

Heiniö, R-L., Nordlund, E., Pihlava, J-M., Lehtinen, P., & Poutanen, K. (2011). Rye grain fractions show different sensory and chemical stability. In C&E Spring Meeting - Texture, Aroma and Taste - Key Consumer Drivers to Healthy and High Quality Cereal Products. Freising-Weihenstephan, 11-13 April 2011