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Oct 2016 – Development Of Functional Gluten-free Ingredients By Dry Fractionation Technology And Hybrid Processing (4th International Symposium On Gluten-Free, 18-19 Oct 2016 In Cork (Ireland))

Oct 2016 – Development of functional gluten-free ingredients by dry fractionation technology and hybrid processing (4th International Symposium on Gluten-Free, 18-19 Oct 2016 in Cork (Ireland))

Development of functional gluten-free ingredients by dry fractionation technology and hybrid processing. Poster presentation made by Outi Mäkinen, Katariina Rommi, Pia Silventoinen, Ilkka Kajala, Angga Chandrakusuma, Nesli Sozer, Emilia Nordlund and Kaisa Poutanen of VTT Technical Research Centre of Finland Ltd, at the 4th International Symposium on Gluten-Free, 18-19 Oct 2016 in Cork (Ireland).

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