Influence of hydrocolloid interactions on gluten-free bread quality parameters through response surface methodology (poster)

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

Original language	English (Ireland)
Publication status	Published - 2026
Event	20th Food Colloids Conference - Granada, Spain Duration: 22 Mar 2026 → 26 Mar 2026

Cite this

@conference{36b7abd9c92c4a559db9770dbe8121f3,

title = "Influence of hydrocolloid interactions on gluten-free bread quality parameters through response surface methodology (poster)",

author = "Patrik Keyes and Laura Nyhan and Emanuele Zannini and Elke Arendt",

year = "2026",

language = "English (Ireland)",

note = "20th Food Colloids Conference ; Conference date: 22-03-2026 Through 26-03-2026",

}