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Substitution of wheat flour with whole-grain spelt flour in cakes and its influence on consumer acceptance

Lookup NU author(s): Dr Gerry O'BrienORCiD


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Publication metadata

Author(s): Kong C, Soh C, O'Brien GM

Publication type: Conference Proceedings (inc. Abstract)

Publication status: Published

Conference Name: Nutrition Society Summer Meeting

Year of Conference: 2015

Pages: E146-E146

Print publication date: 01/01/2015

Online publication date: 15/04/2015

Acceptance date: 01/01/1900

Publisher: Cambridge University Press


DOI: 10.1017/S0029665115001615

Series Title: Proceedings of the Nutrition Society