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
Heiniö, Raija-Liisa ; Nordlund, Emilia ; Pihlava, Juha-Matti ; Lehtinen, Pekka ; Poutanen, Kaisa. / Rye grain fractions show different sensory and chemical stability. C&E Spring Meeting - Texture, Aroma and Taste - Key Consumer Drivers to Healthy and High Quality Cereal Products. Freising-Weihenstephan, 11-13 April 2011. 2011.
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title = "Rye grain fractions show different sensory and chemical stability",
author = "Raija-Liisa Heini{\"o} and Emilia Nordlund and Juha-Matti Pihlava and Pekka Lehtinen and Kaisa Poutanen",
year = "2011",
language = "English",
booktitle = "C&E Spring Meeting - Texture, Aroma and Taste - Key Consumer Drivers to Healthy and High Quality Cereal Products. Freising-Weihenstephan, 11-13 April 2011",

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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. C&E Spring Meeting 2011 - Texture, Flavour and Taste, Freising-Weihenstephan, Germany, 11/04/11.

Rye grain fractions show different sensory and chemical stability. / Heiniö, Raija-Liisa; Nordlund, Emilia; Pihlava, Juha-Matti; Lehtinen, Pekka; Poutanen, Kaisa.

C&E Spring Meeting - Texture, Aroma and Taste - Key Consumer Drivers to Healthy and High Quality Cereal Products. Freising-Weihenstephan, 11-13 April 2011. 2011.

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

TY - GEN

T1 - Rye grain fractions show different sensory and chemical stability

AU - Heiniö, Raija-Liisa

AU - Nordlund, Emilia

AU - Pihlava, Juha-Matti

AU - Lehtinen, Pekka

AU - Poutanen, Kaisa

PY - 2011

Y1 - 2011

M3 - Conference article in proceedings

BT - C&E Spring Meeting - Texture, Aroma and Taste - Key Consumer Drivers to Healthy and High Quality Cereal Products. Freising-Weihenstephan, 11-13 April 2011

ER -

Heiniö R-L, Nordlund E, Pihlava J-M, Lehtinen P, Poutanen K. 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. 2011