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

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

Original languageEnglish
Title of host publicationGF10 Second International Symposium of Gluten-free Cereal Products and Beverages : Book of Abstracts
Number of pages2
Place of PublicationHelsinki
PublisherUniversity of Helsinki
Publication date8 Jun 2010
Pages81-82
Publication statusPublished - 8 Jun 2010
MoE publication typeD3 Professional conference proceedings
EventInternational Symposium of Gluten-free Cereal Products and Beverages - Tampere
Duration: 8 Jun 201011 Jun 2010
Conference number: 2

Cite this

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 (pp. 81-82). Helsinki: University of Helsinki.
Loponen, Jussi ; Brinck, Outi ; Jiang, Zhongqing ; Salovaara, Hannu. / Auto-proteolytic and physical elimination of prolamins in acidic suspensions of malted wheat, barley, and rye. GF10 Second International Symposium of Gluten-free Cereal Products and Beverages: Book of Abstracts. Helsinki : University of Helsinki, 2010. pp. 81-82
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title = "Auto-proteolytic and physical elimination of prolamins in acidic suspensions of malted wheat, barley, and rye.",
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note = "Volume: Proceeding volume:",
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booktitle = "GF10 Second International Symposium of Gluten-free Cereal Products and Beverages",
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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.

Auto-proteolytic and physical elimination of prolamins in acidic suspensions of malted wheat, barley, and rye. / Loponen, Jussi; Brinck, Outi; Jiang, Zhongqing; Salovaara, Hannu.

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 proceedingConference contributionProfessional

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 - Volume: Proceeding volume:

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

ER -

Loponen J, Brinck O, Jiang Z, Salovaara H. 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. Helsinki: University of Helsinki. 2010. p. 81-82