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

University College Cork

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

Cite this

@conference{5727219e9ef34cf1bd3882e4d7f5acf3,

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 -