Auto-proteolytic and physical elimination of prolamins in acidic suspensions of malted wheat, barley, and rye.

Jussi Loponen, Outi Brinck, Zhongqing Jiang, Hannu Salovaara

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Professional

Original language	English
Title of host publication	GF10 Second International Symposium of Gluten-free Cereal Products and Beverages : Book of Abstracts
Number of pages	2
Place of Publication	Helsinki
Publisher	University of Helsinki
Publication date	8 Jun 2010
Pages	81-82
Publication status	Published - 8 Jun 2010
MoE publication type	D3 Professional conference proceedings
Event	International Symposium of Gluten-free Cereal Products and Beverages - Tampere Duration: 8 Jun 2010 → 11 Jun 2010 Conference number: 2

Access to Document

Manglin-Food
Salovaara, H. (Principal Investigator), Loponen, J. (Project manager), Kanerva, P. (Participant), Sontag-Strohm, T. (Participant) & Brinck, O. (Participant)
01/01/2007 → 30/06/2011
Project: Research project

@inproceedings{bb36e9ea718b4ec38c8dc642ad65babb,

title = "Auto-proteolytic and physical elimination of prolamins in acidic suspensions of malted wheat, barley, and rye.",

author = "Jussi Loponen and Outi Brinck and Zhongqing Jiang and Hannu Salovaara",

year = "2010",

month = jun,

day = "8",

language = "English",

pages = "81--82",

booktitle = "GF10 Second International Symposium of Gluten-free Cereal Products and Beverages",

publisher = "University of Helsinki",

address = "Finland",

note = "International Symposium of Gluten-free Cereal Products and Beverages ; Conference date: 08-06-2010 Through 11-06-2010",

}

Loponen, J, Brinck, O , Jiang, Z & Salovaara, H 2010, Auto-proteolytic and physical elimination of prolamins in acidic suspensions of malted wheat, barley, and rye. in GF10 Second International Symposium of Gluten-free Cereal Products and Beverages: Book of Abstracts. University of Helsinki, Helsinki, pp. 81-82, International Symposium of Gluten-free Cereal Products and Beverages, Tampere, 08/06/2010. <http://www.helsinki.fi/gf10/documents/GF_proceedings.pdf>

Auto-proteolytic and physical elimination of prolamins in acidic suspensions of malted wheat, barley, and rye. / Loponen, Jussi; Brinck, Outi ; Jiang, Zhongqing et al.
GF10 Second International Symposium of Gluten-free Cereal Products and Beverages: Book of Abstracts. Helsinki: University of Helsinki, 2010. p. 81-82.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Professional

TY - GEN

T1 - Auto-proteolytic and physical elimination of prolamins in acidic suspensions of malted wheat, barley, and rye.

AU - Loponen, Jussi

AU - Brinck, Outi

AU - Jiang, Zhongqing

AU - Salovaara, Hannu

N1 - Conference code: 2

PY - 2010/6/8

Y1 - 2010/6/8

M3 - Conference contribution

SP - 81

EP - 82

BT - GF10 Second International Symposium of Gluten-free Cereal Products and Beverages

PB - University of Helsinki

CY - Helsinki

T2 - International Symposium of Gluten-free Cereal Products and Beverages

Y2 - 8 June 2010 through 11 June 2010

ER -