Influence of legume proteins and soluble dietary fibres on instrumental texture and sensory properties of gluten-free model breads

Research output: Contribution to conferenceAbstract

Original languageEnglish
Publication statusPublished - 26 Jun 2019
Event5th International Symposium on Gluten-Free Cereal Products and Beverages - Leuven, Belgium
Duration: 26 Jun 201928 Jun 2019
http://www.gf19.icc.or.at/en/

Conference

Conference5th International Symposium on Gluten-Free Cereal Products and Beverages
CountryBelgium
CityLeuven
Period26/06/1928/06/19
Internet address

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