Novel Approaches in the Design of Gluten-Free Cereal Products

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Original language	English
Title of host publication	Science of Gluten-Free Foods and Beverages
Publisher	Elsevier Inc.
Pages	89-97
Number of pages	9
ISBN (Electronic)	9780128104552
ISBN (Print)	9781891127670
DOIs	https://doi.org/10.1016/B978-1-891127-67-0.50012-1
Publication status	Published - 1 Jan 2009

Access to Document

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title = "Novel Approaches in the Design of Gluten-Free Cereal Products",

author = "Arendt, \{Elke K.\} and Stefano Renzetti",

year = "2009",

month = jan,

day = "1",

doi = "10.1016/B978-1-891127-67-0.50012-1",

language = "English",

isbn = "9781891127670",

pages = "89--97",

booktitle = "Science of Gluten-Free Foods and Beverages",

publisher = "Elsevier Inc.",

address = "United States",

}

TY - CHAP

T1 - Novel Approaches in the Design of Gluten-Free Cereal Products

AU - Arendt, Elke K.

AU - Renzetti, Stefano

PY - 2009/1/1

Y1 - 2009/1/1

UR - https://www.scopus.com/pages/publications/84956805727

U2 - 10.1016/B978-1-891127-67-0.50012-1

DO - 10.1016/B978-1-891127-67-0.50012-1

M3 - Chapter

AN - SCOPUS:84956805727

SN - 9781891127670

SP - 89

EP - 97

BT - Science of Gluten-Free Foods and Beverages

PB - Elsevier Inc.

ER -