Measuring gluten in commercial soluble gluten ingredients

Research output: Contribution to journalArticleProfessional

Abstract

Kanerva, P.,Brinck, O., Loponen, J. & Sontag-Strohm, T. 2013. Measuring gluten in commercial soluble gluten ingredients. Pages 45-50 in Proceedings of the 26th Meeting of the Working Group on Prolamin Analysis and Toxicity, September 20-22, 2012, Leuven, Belgium. (P. Köhler, ed.). ISBN 978-3-938896-54-9. Verlag Deutsche Forschungsanstalt für Lebensmittelchemie.
Original languageEnglish
JournalWorking Group on Prolamin Analysis and Toxicity
Volume26
Pages (from-to)45-50
Number of pages6
Publication statusPublished - Apr 2013
MoE publication typeD1 Article in a trade journal

Fields of Science

  • 416 Food Science

Cite this

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title = "Measuring gluten in commercial soluble gluten ingredients",
abstract = "Kanerva, P.,Brinck, O., Loponen, J. & Sontag-Strohm, T. 2013. Measuring gluten in commercial soluble gluten ingredients. Pages 45-50 in Proceedings of the 26th Meeting of the Working Group on Prolamin Analysis and Toxicity, September 20-22, 2012, Leuven, Belgium. (P. K{\"o}hler, ed.). ISBN 978-3-938896-54-9. Verlag Deutsche Forschungsanstalt f{\"u}r Lebensmittelchemie.",
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year = "2013",
month = "4",
language = "English",
volume = "26",
pages = "45--50",
journal = "Working Group on Prolamin Analysis and Toxicity",
publisher = "Verlag Deutsche Forschungsanstalt fur Lebensmittelchemie (DFA)",

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Measuring gluten in commercial soluble gluten ingredients. / Kanerva, Päivi; Brinck, Outi; Loponen, Jussi; Sontag-Strohm, Tuula; Salovaara, Hannu.

In: Working Group on Prolamin Analysis and Toxicity, Vol. 26, 04.2013, p. 45-50.

Research output: Contribution to journalArticleProfessional

TY - JOUR

T1 - Measuring gluten in commercial soluble gluten ingredients

AU - Kanerva, Päivi

AU - Brinck, Outi

AU - Loponen, Jussi

AU - Sontag-Strohm, Tuula

AU - Salovaara, Hannu

PY - 2013/4

Y1 - 2013/4

N2 - Kanerva, P.,Brinck, O., Loponen, J. & Sontag-Strohm, T. 2013. Measuring gluten in commercial soluble gluten ingredients. Pages 45-50 in Proceedings of the 26th Meeting of the Working Group on Prolamin Analysis and Toxicity, September 20-22, 2012, Leuven, Belgium. (P. Köhler, ed.). ISBN 978-3-938896-54-9. Verlag Deutsche Forschungsanstalt für Lebensmittelchemie.

AB - Kanerva, P.,Brinck, O., Loponen, J. & Sontag-Strohm, T. 2013. Measuring gluten in commercial soluble gluten ingredients. Pages 45-50 in Proceedings of the 26th Meeting of the Working Group on Prolamin Analysis and Toxicity, September 20-22, 2012, Leuven, Belgium. (P. Köhler, ed.). ISBN 978-3-938896-54-9. Verlag Deutsche Forschungsanstalt für Lebensmittelchemie.

KW - 416 Food Science

M3 - Article

VL - 26

SP - 45

EP - 50

JO - Working Group on Prolamin Analysis and Toxicity

JF - Working Group on Prolamin Analysis and Toxicity

ER -