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Book of Abstracts from 3rd International Symposium on Gluten-Free Cereal Products and Beverages 2013, Vienna
Book of Abstracts from the 3rd International Symposium on Gluten-Free Cereal Products and Beverages, Vienna, Austria, 12-14 June 2013.
Some 180 participants from 33 countries discussed new findings in clinical research and new developments of gluten-free foods and beverages as well as innovative and reliable analytical tools to assure absence of wheat gluten/gliadin and its analogues from barley, rye and oats in gluten-free labelled and naturally gluten-free foods. An additional topical emphasis was also given to the use of alternative and minor cereals for the development and production of GF foods and beverages. The record participation and the lively discussions at this specialized meeting showed growing interest and increased importance of GF for societies around the globe. The series of GF conferences will be continued after the successful meetings in Cork - Ireland (2007), Tampere - Finland (2010), and Vienna - Austria (2013), with the next one planned in Edmonton - Canada in 2016 and nominated for 2019 are the Netherlands.
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This publication may also be purchased as a printed book and shipped to you per postal service.
To order, please contact icc-gmbh [at] icc.or.at.