High protein legume ingredients – structural and functional properties (oral presentation)

Martin Vogelsang-O’Dwyer; Juergen Bez; Andreas Detzel; Mirjam Busch; Martina Krueger; Seamus Anthony O'Mahony; Emanuele Zannini; Elke Arendt

High protein legume ingredients – structural and functional properties (oral presentation)

Martin Vogelsang-O’Dwyer
, Juergen Bez
, Andreas Detzel
, Mirjam Busch
, Martina Krueger
, Seamus Anthony O'Mahony
, 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 - 2020
Event	PROTEIN2FOOD final project meeting: Food for the Future: Accelerating the Protein Transition - Brussels, Belgium Duration: 29 Jan 2020 → 29 Jan 2020

Conference

Conference	PROTEIN2FOOD final project meeting
Country/Territory	Belgium
City	Brussels
Period	29/01/20 → 29/01/20

Cite this

@conference{cfeb96ed5ec641cca13220f5406b069d,

title = "High protein legume ingredients – structural and functional properties (oral presentation)",

author = "Martin Vogelsang-O{\textquoteright}Dwyer and Juergen Bez and Andreas Detzel and Mirjam Busch and Martina Krueger and O'Mahony, \{Seamus Anthony\} and Emanuele Zannini and Elke Arendt",

year = "2020",

language = "English (Ireland)",

note = "PROTEIN2FOOD final project meeting : Food for the Future: Accelerating the Protein Transition ; Conference date: 29-01-2020 Through 29-01-2020",

}

TY - CONF

T1 - High protein legume ingredients – structural and functional properties (oral presentation)

AU - Vogelsang-O’Dwyer, Martin

AU - Bez, Juergen

AU - Detzel, Andreas

AU - Busch, Mirjam

AU - Krueger, Martina

AU - O'Mahony, Seamus Anthony

AU - Zannini, Emanuele

AU - Arendt, Elke

PY - 2020

Y1 - 2020

M3 - Abstract

T2 - PROTEIN2FOOD final project meeting

Y2 - 29 January 2020 through 29 January 2020

ER -