Comparative analysis of plant-based high protein ingredients and their impact on quality of high protein bread (oral presentation)

Research output: Contribution to conference › Abstract › peer-review

Original language	English (Ireland)
Publication status	Published - 2019
Event	School of Food and Nutritional Sciences Internal Conference - Cork, Ireland Duration: 13 Dec 2019 → 13 Dec 2019

Conference	School of Food and Nutritional Sciences Internal Conference
Country/Territory	Ireland
City	Cork
Period	13/12/19 → 13/12/19

Cite this

@conference{17845eb7fd344a6a9b54cc2c5eec0e44,

title = "Comparative analysis of plant-based high protein ingredients and their impact on quality of high protein bread (oral presentation)",

author = "Andrea Hoehnel and Claudia Axel and Emanuele Zannini and Elke Arendt",

year = "2019",

language = "English (Ireland)",

note = "School of Food and Nutritional Sciences Internal Conference ; Conference date: 13-12-2019 Through 13-12-2019",

}

TY - CONF

T1 - Comparative analysis of plant-based high protein ingredients and their impact on quality of high protein bread (oral presentation)

AU - Hoehnel, Andrea

AU - Axel, Claudia

AU - Zannini, Emanuele

AU - Arendt, Elke

PY - 2019

Y1 - 2019

M3 - Abstract

T2 - School of Food and Nutritional Sciences Internal Conference

Y2 - 13 December 2019 through 13 December 2019

ER -