Show 10 5 10 15 20 50 100 250 Sort by year (new to old) Actions News feed Embed this list Save this search Mark all Export Your filters: cql: parent exact "Gluten-Free Cereal Products and Beverages, 4th International symposium, Abstracts" Mark conference C3 Interactions between wheat starch, hydroxypropyl methyl-cellulose (HPMC) and psyllium seed husk in gluten-free breadmaking Filip Van Bockstaele (UGent) , Mamata Batharrai, Sylvie Vervoort and Koen Dewettinck (UGent) (2016) Gluten-Free Cereal Products and Beverages, 4th International symposium, Abstracts. Mark conference C3 Functionality of different fibre sources in gluten-free dough and bread Astrid De Beleyr, Delina Van Laere, Filip Van Bockstaele (UGent) , Melissa Camerlinck, Ingrid De Leyn (UGent) , Marianne De Meerleer and Lieve Vermeiren (2016) Gluten-Free Cereal Products and Beverages, 4th International symposium, Abstracts. Mark conference C3 Functionality of vegetable proteins in gluten-free dough and bread Astrid De Beleyr, Delina Van Laere, Filip Van Bockstaele (UGent) , Melissa Camerlinck, Ingrid De Leyn (UGent) , Marianne De Meerleer and Lieve Vermeiren (2016) Gluten-Free Cereal Products and Beverages, 4th International symposium, Abstracts.