Rye grain fractions show different sensory and chemical stability

Research output: Contribution to conference › Conference article › Scientific › peer-review

Original language	English
Publication status	Published - 2011
MoE publication type	Not Eligible
Event	C&E Spring Meeting 2011 - Texture, Flavour and Taste - Freising-Weihenstephan, Germany Duration: 11 Apr 2011 → 13 Apr 2011

Conference	C&E Spring Meeting 2011 - Texture, Flavour and Taste
Country/Territory	Germany
City	Freising-Weihenstephan
Period	11/04/11 → 13/04/11

Cite this

@conference{947d8f873bb84616a11b5d698775fef0,

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",

note = "C\&E Spring Meeting 2011 - Texture, Flavour and Taste ; Conference date: 11-04-2011 Through 13-04-2011",

}