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

Jussi Loponen, Outi Brinck, Zhongqing Jiang, Hannu Salovaara

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Professionell

Originalspråk	engelska
Titel på värdpublikation	GF10 Second International Symposium of Gluten-free Cereal Products and Beverages : Book of Abstracts
Antal sidor	2
Utgivningsort	Helsinki
Förlag	University of Helsinki
Utgivningsdatum	8 juni 2010
Sidor	81-82
Status	Publicerad - 8 juni 2010
MoE-publikationstyp	D3 Professionella konferenshandlingar
Evenemang	International Symposium of Gluten-free Cereal Products and Beverages - Tampere Varaktighet: 8 juni 2010 → 11 juni 2010 Konferensnummer: 2

Åtkomst av dokument

Manglin-Food
Salovaara, H. (Principal Investigator), Loponen, J. (Projektledare), Kanerva, P. (Deltagare), Sontag-Strohm, T. (Deltagare) & Brinck, O. (Deltagare)
01/01/2007 → 30/06/2011
Projekt: Forskningsprojekt

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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",

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

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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. i GF10 Second International Symposium of Gluten-free Cereal Products and Beverages: Book of Abstracts. University of Helsinki, Helsinki, s. 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. s. 81-82.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Professionell

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 -