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From tradition to innovation in buckwheat, oats and gluten-free-strategies for SMEs in production, processing and marketing. Warsaw (Poland), 2016-06-29

Agenda

Book of abstracts

  • Luud Gilissen: From Inventory of Needs to Strategic Research and Innovation Agenda in buckwheat, oats and gluten-free
  • Ryszard Amarowicz: Buckwheat from a Polish view
  • Malgorzata Wronkowska: Buckwheat as a functional ingredient in bakery products
  • Stefan Horstmann: Gluten-free grain products: processing, production, marketing
  • Vicky Littlejohn: Dutch Bakery Society and Bakery Institute: application of oats in bakery and pastry from a Dutch perspective
  • Claire Souren: Why the establishment of the Dutch Gluten Free Competence Centre (GFCC) failed and restarted with new focus
  • Bert-Jan van Dinter: Establishment of the Gluten-free Oat Chain in The Netherlands
  • Stefan Horstmann: Gluten-free starches and their role in gluten-free products – knowledge transfer to SMEs
  • Sonja Smole Mozina: Carob enriched buckwheat bread – a new alternative in the gluten-free diet
  • Zuzana Ciesarová: Application of buckwheat in bakery and pastry from a Slovak perspective
  • Luud Gilissen: Oats 2020: needs and lessons from an international perspective

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