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

Forskningsoutput: Patent

Sammanfattning

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
Originalspråkengelska
Utgivningsår20 feb 2014
StatusPublicerad - 20 feb 2014
MoE-publikationstypH1 Beviljat patent

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

Citera det här

Sontag-Strohm, T., Huang, X., Kanerva, P., & Salovaara, H. (2014). IPC-nr. A23L, A23J. A method for reducing the content of gluten proteins in a cereal fraction. (Patentnr. WO 2014/027139 A1). World Intellectual Property Organization (WIPO).