Comparison of the physicochemical and technological properties and baking properties of lentil, faba bean, chickpea, and quinoa starch (oral presentation)

Theresa Boeck; Emanuele Zannini; Elke Arendt

Comparison of the physicochemical and technological properties and baking properties of lentil, faba bean, chickpea, and quinoa starch (oral presentation)

Theresa Boeck
, Emanuele Zannini
, Elke Arendt

School of Food and Nutritional Sciences

Research output: Contribution to conference › Abstract › peer-review

Original language	English (Ireland)
Publication status	Published - 2023
Event	6th International Symposium on Gluten-Free Cereal Products and Beverages - Rome, Italy Duration: 18 Oct 2023 → 20 Oct 2023

Conference

Conference	6th International Symposium on Gluten-Free Cereal Products and Beverages
Abbreviated title	GF23
Country/Territory	Italy
City	Rome
Period	18/10/23 → 20/10/23

Best Oral Presentation (Comparison of the physicochemical and technological properties and baking properties of lentil, faba bean, chickpea, and quinoa starch)
Boeck, T. (Recipient), Zannini, E. (Recipient) & Arendt, E. (Recipient), 2023
Prize

Cite this

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title = "Comparison of the physicochemical and technological properties and baking properties of lentil, faba bean, chickpea, and quinoa starch (oral presentation)",

author = "Theresa Boeck and Emanuele Zannini and Elke Arendt",

year = "2023",

language = "English (Ireland)",

note = "6th International Symposium on Gluten-Free Cereal Products and Beverages, GF23 ; Conference date: 18-10-2023 Through 20-10-2023",

}

Comparison of the physicochemical and technological properties and baking properties of lentil, faba bean, chickpea, and quinoa starch (oral presentation). / Boeck, Theresa; Zannini, Emanuele ; Arendt, Elke.
2023. Abstract from 6th International Symposium on Gluten-Free Cereal Products and Beverages, Rome, Italy.

Research output: Contribution to conference › Abstract › peer-review

TY - CONF

T1 - Comparison of the physicochemical and technological properties and baking properties of lentil, faba bean, chickpea, and quinoa starch (oral presentation)

AU - Boeck, Theresa

AU - Zannini, Emanuele

AU - Arendt, Elke

PY - 2023

Y1 - 2023

M3 - Abstract

T2 - 6th International Symposium on Gluten-Free Cereal Products and Beverages

Y2 - 18 October 2023 through 20 October 2023

ER -

Comparison of the physicochemical and technological properties and baking properties of lentil, faba bean, chickpea, and quinoa starch (oral presentation)

Conference

Prizes

Best Oral Presentation (Comparison of the physicochemical and technological properties and baking properties of lentil, faba bean, chickpea, and quinoa starch)

Cite this