Tuning the oat flavour by processing

Research output: Contribution to conferenceConference articleProfessional

Original languageEnglish
Publication statusPublished - 2001
MoE publication typeNot Eligible
Event4th Pangborn Sensory Science Symposium - Dijon, France
Duration: 22 Jul 200126 Jul 2001

Conference

Conference4th Pangborn Sensory Science Symposium
CountryFrance
CityDijon
Period22/07/0126/07/01

Cite this

Heiniö, R-L., Oksman-Caldentey, K-M., Latva-Kala, K., & Poutanen, K. (2001). Tuning the oat flavour by processing. Paper presented at 4th Pangborn Sensory Science Symposium, Dijon, France.
Heiniö, Raija-Liisa ; Oksman-Caldentey, Kirsi-Marja ; Latva-Kala, Kyösti ; Poutanen, Kaisa. / Tuning the oat flavour by processing. Paper presented at 4th Pangborn Sensory Science Symposium, Dijon, France.
@conference{0e6a19db8b584b89a6da080f58a3eee6,
title = "Tuning the oat flavour by processing",
author = "Raija-Liisa Heini{\"o} and Kirsi-Marja Oksman-Caldentey and Ky{\"o}sti Latva-Kala and Kaisa Poutanen",
year = "2001",
language = "English",
note = "4th Pangborn Sensory Science Symposium ; Conference date: 22-07-2001 Through 26-07-2001",

}

Heiniö, R-L, Oksman-Caldentey, K-M, Latva-Kala, K & Poutanen, K 2001, 'Tuning the oat flavour by processing' Paper presented at 4th Pangborn Sensory Science Symposium, Dijon, France, 22/07/01 - 26/07/01, .

Tuning the oat flavour by processing. / Heiniö, Raija-Liisa; Oksman-Caldentey, Kirsi-Marja; Latva-Kala, Kyösti; Poutanen, Kaisa.

2001. Paper presented at 4th Pangborn Sensory Science Symposium, Dijon, France.

Research output: Contribution to conferenceConference articleProfessional

TY - CONF

T1 - Tuning the oat flavour by processing

AU - Heiniö, Raija-Liisa

AU - Oksman-Caldentey, Kirsi-Marja

AU - Latva-Kala, Kyösti

AU - Poutanen, Kaisa

PY - 2001

Y1 - 2001

M3 - Conference article

ER -

Heiniö R-L, Oksman-Caldentey K-M, Latva-Kala K, Poutanen K. Tuning the oat flavour by processing. 2001. Paper presented at 4th Pangborn Sensory Science Symposium, Dijon, France.