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

Projects

Manglin-Food

Salovaara, H., Loponen, J., Kanerva, P., Sontag-Strohm, T. & Brinck, O.

01/01/200730/06/2011

Project: Research project

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). University of Helsinki. http://www.helsinki.fi/gf10/documents/GF_proceedings.pdf