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

doi:10.1017/S002966511900079X

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 journal › Meeting Abstract

Original language	English
Article number	E53
Journal	Proceedings of the Nutrition Society
Volume	78
Issue number	OCE2
Early online date	24 Jul 2019
DOIs	https://doi.org/10.1017/S002966511900079X
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

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10.1017/S002966511900079X

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Dalani, D., Stott, S., Fiore, A., & Cottin, S. (2019). The effect of the enrichment of bread with fibres from fava bean husk by-products on postprandial satiety response and palatability. Proceedings of the Nutrition Society, 78(OCE2), [E53]. https://doi.org/10.1017/S002966511900079X

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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

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VL - 78

JO - Proceedings of the Nutrition Society

JF - Proceedings of the Nutrition Society

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Y2 - 1 April 2019 through 2 April 2019

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