Enzymatic degradation of α-oligosaccharides for application in products based on pulses (oral presentation)

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

Original language	English (Ireland)
Publication status	Published - 2019
Event	5th International Symposium on Gluten-Free Cereal Products and Beverages - Leuven, Belgium Duration: 26 Jun 2019 → 28 Jun 2019

Conference	5th International Symposium on Gluten-Free Cereal Products and Beverages
Country/Territory	Belgium
City	Leuven
Period	26/06/19 → 28/06/19

Cite this

@conference{9ec703ca41e14a8fb0b6619cba07b315,

title = "Enzymatic degradation of α-oligosaccharides for application in products based on pulses (oral presentation)",

author = "Jonas Atzler and Lilit Ispiryan and Eimear Gallagher and Emanuele Zannini and Elke Arendt",

year = "2019",

language = "English (Ireland)",

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

}

TY - CONF

T1 - Enzymatic degradation of α-oligosaccharides for application in products based on pulses (oral presentation)

AU - Atzler, Jonas

AU - Ispiryan, Lilit

AU - Gallagher, Eimear

AU - Zannini, Emanuele

AU - Arendt, Elke

PY - 2019

Y1 - 2019

M3 - Abstract

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

Y2 - 26 June 2019 through 28 June 2019

ER -