Introduction to the 4th International Symposium on Gluten-Free Cereal Products and Beverages

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	1-2
Number of pages	2
Journal	Food Research International
Volume	110
DOIs	https://doi.org/10.1016/j.foodres.2018.06.059
Publication status	Published - Aug 2018

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title = "Introduction to the 4th International Symposium on Gluten-Free Cereal Products and Beverages",

author = "Emanuele Zannini and Arendt, \{Elke K.\}",

year = "2018",

month = aug,

doi = "10.1016/j.foodres.2018.06.059",

language = "English",

volume = "110",

pages = "1--2",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Elsevier Ltd",

}

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T1 - Introduction to the 4th International Symposium on Gluten-Free Cereal Products and Beverages

AU - Zannini, Emanuele

AU - Arendt, Elke K.

PY - 2018/8

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UR - https://www.scopus.com/pages/publications/85050147617

U2 - 10.1016/j.foodres.2018.06.059

DO - 10.1016/j.foodres.2018.06.059

M3 - Article

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AN - SCOPUS:85050147617

SN - 0963-9969

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JO - Food Research International

JF - Food Research International

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