| Original language | English |
|---|---|
| Article number | E53 |
| Journal | Proceedings of the Nutrition Society |
| Volume | 78 |
| Issue number | OCE2 |
| Early online date | 24 Jul 2019 |
| DOIs | |
| Publication status | Published - 24 Jul 2019 |
| Event | Spring Conference 2019: Inter-individual differences in the nutrition response: from research to recommendations - Abertay University, Dundee, United Kingdom Duration: 1 Apr 2019 → 2 Apr 2019 https://www.nutritionsociety.org/events/spring-conference-2019-inter-individual-differences-nutrition-response-research |
Cite this
@article{f71657fea85449d6af50b38ef64dcd68,
title = "The effect of the enrichment of bread with fibres from fava bean husk by-products on postprandial satiety response and palatability",
author = "D. Dalani and S. Stott and Alberto Fiore and Sarah Cottin",
year = "2019",
month = "7",
day = "24",
doi = "10.1017/S002966511900079X",
language = "English",
volume = "78",
journal = "Proceedings of the Nutrition Society",
issn = "0029-6651",
publisher = "CAMBRIDGE UNIV PRESS",
number = "OCE2",
}
The effect of the enrichment of bread with fibres from fava bean husk by-products on postprandial satiety response and palatability. / Dalani, D. ; Stott, S.; Fiore, Alberto; Cottin, Sarah.
In: Proceedings of the Nutrition Society, Vol. 78, No. OCE2, E53, 24.07.2019.Research output: Contribution to journal › Meeting Abstract
TY - JOUR
T1 - The effect of the enrichment of bread with fibres from fava bean husk by-products on postprandial satiety response and palatability
AU - Dalani, D.
AU - Stott, S.
AU - Fiore, Alberto
AU - Cottin, Sarah
PY - 2019/7/24
Y1 - 2019/7/24
U2 - 10.1017/S002966511900079X
DO - 10.1017/S002966511900079X
M3 - Meeting Abstract
VL - 78
JO - Proceedings of the Nutrition Society
JF - Proceedings of the Nutrition Society
SN - 0029-6651
IS - OCE2
M1 - E53
ER -