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Sensory profile of spruce galactoglucomannans and birch glucuronoxylans in food

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dc.contributor.authorKirjoranta, Satu
dc.contributor.authorKnaapila, Antti
dc.contributor.authorKilpeläinen, Petri O.
dc.contributor.authorMikkonen, Kirsi
dc.contributor.departmentid4100211210
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2020-01-24T09:00:46Z
dc.date.accessioned2025-05-28T07:26:31Z
dc.date.available2020-01-24T09:00:46Z
dc.date.issued2019
dc.description.vuosik2019
dc.format.bitstreamfalse
dc.format.pagerange1 p.
dc.identifier.olddbid487977
dc.identifier.oldhandle10024/545446
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/12564
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline119
dc.okm.internationalcopublicationei
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherAmerican Chemical Society
dc.relation.articlenumber187
dc.relation.conferenceAmerican Chemical Society National Meeting & Exposition
dc.relation.ispartofseriesAbstracts of papers of the American Chemical Society
dc.relation.issn0065-7727
dc.relation.volume257
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/545446
dc.subject.ysospruce galactoglucomannans
dc.subject.ysobirch glucuronoxylans
dc.subject.ysosensory quality of food
dc.titleSensory profile of spruce galactoglucomannans and birch glucuronoxylans in food
dc.typepublication
dc.type.okmfi=A4 Artikkeli konferenssijulkaisussa|sv=A4 Artikel i en konferenspublikation|en=A4 Conference proceedings|

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