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


    ConferenceC&E Spring Meeting 2011 - Texture, Flavour and Taste

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