Impact of different S. cerevisiae yeasts on gluten-free dough and bread quality parameters (oral presentation)

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

Original language	English (Ireland)
Publication status	Published - 2018
Event	7th International Symposium on Sourdough - Cork, Ireland Duration: 6 Jun 2018 → 8 Jun 2018

Conference	7th International Symposium on Sourdough
Country/Territory	Ireland
City	Cork
Period	6/06/18 → 8/06/18

Cite this

@conference{b756c3d6aeb543bb9513a9b5a5c13090,

title = "Impact of different S. cerevisiae yeasts on gluten-free dough and bread quality parameters (oral presentation)",

author = "Horstmann, \{Stefan W.\} and Jonas Atzler and Mareile Heitmann and Emanuele Zannini and Elke Arendt",

year = "2018",

language = "English (Ireland)",

note = "7th International Symposium on Sourdough ; Conference date: 06-06-2018 Through 08-06-2018",

}