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

Research output: Contribution to conference › Abstract

Original language	English
Publication status	Published - 26 Jun 2019
Event	5th International Symposium on Gluten-Free Cereal Products and Beverages - Leuven, Belgium Duration: 26 Jun 2019 → 28 Jun 2019 http://www.gf19.icc.or.at/en/

Conference/symposium	5th International Symposium on Gluten-Free Cereal Products and Beverages
Country/Territory	Belgium
City	Leuven
Period	26/06/19 → 28/06/19
Internet address	http://www.gf19.icc.or.at/en/

Cite this

@conference{fba95ccb56be43d9b1c74d388802e3b7,

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

author = "S. Renzetti and N. Pellegrini and M.A. Stieger",

year = "2019",

month = jun,

day = "26",

language = "English",

note = "5th International Symposium on Gluten-Free Cereal Products and Beverages ; Conference date: 26-06-2019 Through 28-06-2019",

url = "http://www.gf19.icc.or.at/en/",

}

TY - CONF

T1 - Influence of legume proteins and soluble dietary fibres on instrumental texture and sensory properties of gluten-free model breads

AU - Renzetti, S.

AU - Pellegrini, N.

AU - Stieger, M.A.

PY - 2019/6/26

Y1 - 2019/6/26

M3 - Abstract

T2 - 5th International Symposium on Gluten-Free Cereal Products and Beverages

Y2 - 26 June 2019 through 28 June 2019

ER -