Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread

Emilia Selinheimo, Kati Katina, Anna-Marja Aura, Pekka Lehtinen, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publicationOnline Supplement to Cereal Foods World
PublisherAACC International
Volume54
Publication statusPublished - 2009
EventC&E Spring Meeting 2009 : Whole Grain Global Summit - Newcastle upon Tyne, United Kingdom
Duration: 25 Mar 200927 Mar 2009

Conference

ConferenceC&E Spring Meeting 2009
CountryUnited Kingdom
CityNewcastle upon Tyne
Period25/03/0927/03/09

Cite this

Selinheimo, E., Katina, K., Aura, A-M., Lehtinen, P., & Poutanen, K. (2009). Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread. In Online Supplement to Cereal Foods World (Vol. 54). [OS13] AACC International.
Selinheimo, Emilia ; Katina, Kati ; Aura, Anna-Marja ; Lehtinen, Pekka ; Poutanen, Kaisa. / Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread. Online Supplement to Cereal Foods World. Vol. 54 AACC International, 2009.
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Selinheimo, E, Katina, K, Aura, A-M, Lehtinen, P & Poutanen, K 2009, Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread. in Online Supplement to Cereal Foods World. vol. 54, OS13, AACC International, C&E Spring Meeting 2009 , Newcastle upon Tyne, United Kingdom, 25/03/09.

Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread. / Selinheimo, Emilia; Katina, Kati; Aura, Anna-Marja; Lehtinen, Pekka; Poutanen, Kaisa.

Online Supplement to Cereal Foods World. Vol. 54 AACC International, 2009. OS13.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

TY - CHAP

T1 - Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread

AU - Selinheimo, Emilia

AU - Katina, Kati

AU - Aura, Anna-Marja

AU - Lehtinen, Pekka

AU - Poutanen, Kaisa

PY - 2009

Y1 - 2009

M3 - Conference abstract in proceedings

VL - 54

BT - Online Supplement to Cereal Foods World

PB - AACC International

ER -

Selinheimo E, Katina K, Aura A-M, Lehtinen P, Poutanen K. Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread. In Online Supplement to Cereal Foods World. Vol. 54. AACC International. 2009. OS13