Effect of legume flours on baking characteristics of gluten free bread

Research output: Chapter in Book › Chapter › Research

Original language	English
Title of host publication	Second International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland, June 8-11, 2010
Place of Publication	Helsinki (FI)
Pages	151-152
Number of pages	1
Edition	1
Publication status	Published - 1 Jan 2010

Name	ISBN: 978-952-10-6254-4

Cite this

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title = "Effect of legume flours on baking characteristics of gluten free bread",

author = "B Mi{\~n}arro and E Albanell and M Capellas",

year = "2010",

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day = "1",

language = "English",

isbn = "978-952-10-6254-4",

series = "ISBN: 978-952-10-6254-4",

pages = "151--152",

booktitle = "Second International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland, June 8-11, 2010",

edition = "1",

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TY - CHAP

T1 - Effect of legume flours on baking characteristics of gluten free bread

AU - Miñarro, B

AU - Albanell, E

AU - Capellas, M

PY - 2010/1/1

Y1 - 2010/1/1

M3 - Chapter

SN - 978-952-10-6254-4

T3 - ISBN: 978-952-10-6254-4

SP - 151

EP - 152

BT - Second International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland, June 8-11, 2010

CY - Helsinki (FI)

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