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 › peer-review

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

Cite this

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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 = jul,

day = "24",

doi = "10.1017/S002966511900079X",

language = "English",

volume = "78",

journal = "Proceedings of the Nutrition Society",

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note = "Spring Conference 2019 : Inter-individual differences in the nutrition response: from research to recommendations ; Conference date: 01-04-2019 Through 02-04-2019",

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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

Y1 - 2019/7/24

U2 - 10.1017/S002966511900079X

DO - 10.1017/S002966511900079X

M3 - Meeting Abstract

SN - 0029-6651

VL - 78

JO - Proceedings of the Nutrition Society

JF - Proceedings of the Nutrition Society

IS - OCE2

M1 - E53

T2 - Spring Conference 2019

Y2 - 1 April 2019 through 2 April 2019

ER -