An integrated food quality research and training programmeINTERNATIONAL CONFERENCES
Krause, S., Asamoah, E.A., Huc Mathis, D., Bonazzi, C., Rega, B. Application of pulse flours in baked products: Link between formulation, reactivity potential and physicochemical properties. Oral presentation at the 34th EFFoST International Conference, November 10-12, 2020, online event.