The effect of the enrichment of bread with fibres from fava bean husk by-products on postprandial satiety response and palatability

D. Dalani, S. Stott, Alberto Fiore, Sarah Cottin

    Research output: Contribution to journalMeeting Abstract

    Original languageEnglish
    Article numberE53
    JournalProceedings of the Nutrition Society
    Volume78
    Issue numberOCE2
    Early online date24 Jul 2019
    DOIs
    Publication statusPublished - 24 Jul 2019
    EventSpring Conference 2019: Inter-individual differences in the nutrition response: from research to recommendations - Abertay University, Dundee, United Kingdom
    Duration: 1 Apr 20192 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",

    }

    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 -