Interactions between biopolymers, solutes and water as controlling factors of the structuring pathway in food matrices: Material science based guidelines for the design of bakery products with improved nutritional profile.

S. Renzetti

Interactions between biopolymers, solutes and water as controlling factors of the structuring pathway in food matrices: Material science based guidelines for the design of bakery products with improved nutritional profile.

S. Renzetti

Food Technology

Research output: Contribution to conference › Abstract

Original language	English
Publication status	Published - 19 Mar 2018
Event	Nexus of Food, Energy & Water - New Orleans, United States Duration: 18 Mar 2018 → 22 Mar 2018 https://www.acs.org/content/acs/en/meetings/acs-meetings/about/meetings-archive/opening-session.html#spring-2018

Seminar

Seminar	Nexus of Food, Energy & Water
Country/Territory	United States
City	New Orleans
Period	18/03/18 → 22/03/18
Internet address	https://www.acs.org/content/acs/en/meetings/acs-meetings/about/meetings-archive/opening-session.html#spring-2018

Cite this

@conference{4c4727929cd24f6eb765937dfba5200f,

title = "Interactions between biopolymers, solutes and water as controlling factors of the structuring pathway in food matrices: Material science based guidelines for the design of bakery products with improved nutritional profile.",

author = "S. Renzetti",

year = "2018",

month = mar,

day = "19",

language = "English",

note = "Nexus of Food, Energy \& Water ; Conference date: 18-03-2018 Through 22-03-2018",

url = "https://www.acs.org/content/acs/en/meetings/acs-meetings/about/meetings-archive/opening-session.html\#spring-2018",

}

Interactions between biopolymers, solutes and water as controlling factors of the structuring pathway in food matrices: Material science based guidelines for the design of bakery products with improved nutritional profile. / Renzetti, S.
2018. Abstract from Nexus of Food, Energy & Water, New Orleans, United States.

Research output: Contribution to conference › Abstract

TY - CONF

T1 - Interactions between biopolymers, solutes and water as controlling factors of the structuring pathway in food matrices: Material science based guidelines for the design of bakery products with improved nutritional profile.

AU - Renzetti, S.

PY - 2018/3/19

Y1 - 2018/3/19

M3 - Abstract

T2 - Nexus of Food, Energy & Water

Y2 - 18 March 2018 through 22 March 2018

ER -