Impact of fibre ingredients on bread quality: a response surface methodology approach for replacing refined wheat flour (oral presentation)

Rebecca Sempio; Aylin Sahin; Jens Walter; Elke Arendt

Impact of fibre ingredients on bread quality: a response surface methodology approach for replacing refined wheat flour (oral presentation)

Rebecca Sempio
, Aylin Sahin
, Jens Walter
, Elke Arendt

University College Cork

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

Original language	English (Ireland)
Publication status	Published - 2024
Event	17th International Cereal and Bread Congress (ICBC) - Nantes, France Duration: 22 Apr 2024 → 25 Apr 2024

Conference

Conference	17th International Cereal and Bread Congress (ICBC)
Country/Territory	France
City	Nantes
Period	22/04/24 → 25/04/24

Cite this

@conference{dc92d35ebcbb44d7834a15f36fca2a2d,

title = "Impact of fibre ingredients on bread quality: a response surface methodology approach for replacing refined wheat flour (oral presentation)",

author = "Rebecca Sempio and Aylin Sahin and Jens Walter and Elke Arendt",

year = "2024",

language = "English (Ireland)",

note = "17th International Cereal and Bread Congress (ICBC) ; Conference date: 22-04-2024 Through 25-04-2024",

}