A method for reducing the content of gluten proteins in a cereal fraction

Research output: Patent

Abstract

Sontag-Strohm, T., Huang, X., Kanerva, P. & Salovaara, H. A method for reducing the content of gluten proteins in a cereal fraction. WO 2014/027139 A1
Original languageEnglish
Publication Year20 Feb 2014
Publication statusPublished - 20 Feb 2014
MoE publication typeH1 Granted patent

Fields of Science

  • 416 Food Science

Cite this

Sontag-Strohm, T., Huang, X., Kanerva, P., & Salovaara, H. (2014). IPC No. A23L, A23J. A method for reducing the content of gluten proteins in a cereal fraction. (Patent No. WO 2014/027139 A1). World Intellectual Property Organization (WIPO).
Sontag-Strohm, Tuula (Author) ; Huang, Xin (Author) ; Kanerva, Päivi (Author) ; Salovaara, Hannu (Author). / A method for reducing the content of gluten proteins in a cereal fraction. World Intellectual Property Organization (WIPO). IPC No.: A23L, A23J. Patent No.: WO 2014/027139 A1. Feb 20, 2014.
@misc{8994f79a162147a693c14d0f1ee7d54e,
title = "A method for reducing the content of gluten proteins in a cereal fraction",
abstract = "Sontag-Strohm, T., Huang, X., Kanerva, P. & Salovaara, H. A method for reducing the content of gluten proteins in a cereal fraction. WO 2014/027139 A1",
keywords = "416 Food Science, gluten, gluten-free",
author = "Tuula Sontag-Strohm and Xin Huang and P{\"a}ivi Kanerva and Hannu Salovaara",
year = "2014",
month = "2",
day = "20",
language = "English",
publisher = "World Intellectual Property Organization (WIPO)",
address = "Switzerland",
type = "Patent",
note = "WO 2014/027139 A1; A23L, A23J",

}

Sontag-Strohm, T, Huang, X, Kanerva, P & Salovaara, H Feb. 20 2014, A method for reducing the content of gluten proteins in a cereal fraction, Patent No. WO 2014/027139 A1, IPC No. A23L, A23J.

A method for reducing the content of gluten proteins in a cereal fraction. / Sontag-Strohm, Tuula; Huang, Xin; Kanerva, Päivi; Salovaara, Hannu.

World Intellectual Property Organization (WIPO). IPC No.: A23L, A23J. Patent No.: WO 2014/027139 A1. Feb 20, 2014.

Research output: Patent

TY - PAT

T1 - A method for reducing the content of gluten proteins in a cereal fraction

AU - Sontag-Strohm, Tuula

AU - Huang, Xin

AU - Kanerva, Päivi

AU - Salovaara, Hannu

PY - 2014/2/20

Y1 - 2014/2/20

N2 - Sontag-Strohm, T., Huang, X., Kanerva, P. & Salovaara, H. A method for reducing the content of gluten proteins in a cereal fraction. WO 2014/027139 A1

AB - Sontag-Strohm, T., Huang, X., Kanerva, P. & Salovaara, H. A method for reducing the content of gluten proteins in a cereal fraction. WO 2014/027139 A1

KW - 416 Food Science

KW - gluten, gluten-free

M3 - Patent

M1 - WO 2014/027139 A1

Y2 - 2014/02/20

PB - World Intellectual Property Organization (WIPO)

ER -