Influence of milling processes of irish-grown peas on the rheology and pasting properties of resulting bread doughs (poster)

Mariana Maçãs; Bárbara Biduski; Mateo Greiner; Karen Hussey; Alessandro Ferragina; Elke Arendt; Eimear Gallagher

Influence of milling processes of irish-grown peas on the rheology and pasting properties of resulting bread doughs (poster)

Mariana Maçãs
, Bárbara Biduski
, Mateo Greiner
, Karen Hussey
, Alessandro Ferragina
, Elke Arendt
, Eimear Gallagher

School of Food and Nutritional Sciences

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

Original language	English (Ireland)
Publication status	Published - 2022
Event	5th Food Structure and Functionality Symposium. - Cork, Ireland Duration: 18 Sep 2022 → 21 Sep 2022

Conference

Conference	5th Food Structure and Functionality Symposium.
Country/Territory	Ireland
City	Cork
Period	18/09/22 → 21/09/22

Cite this

@conference{d2beb0b4ea5a4ee9aec766d39698b48e,

title = "Influence of milling processes of irish-grown peas on the rheology and pasting properties of resulting bread doughs (poster)",

author = "Mariana Ma{\c c}{\~a}s and B{\'a}rbara Biduski and Mateo Greiner and Karen Hussey and Alessandro Ferragina and Elke Arendt and Eimear Gallagher",

year = "2022",

language = "English (Ireland)",

note = "5th Food Structure and Functionality Symposium. ; Conference date: 18-09-2022 Through 21-09-2022",

}

TY - CONF

T1 - Influence of milling processes of irish-grown peas on the rheology and pasting properties of resulting bread doughs (poster)

AU - Maçãs, Mariana

AU - Biduski, Bárbara

AU - Greiner, Mateo

AU - Hussey, Karen

AU - Ferragina, Alessandro

AU - Arendt, Elke

AU - Gallagher, Eimear

PY - 2022

Y1 - 2022

M3 - Abstract

T2 - 5th Food Structure and Functionality Symposium.

Y2 - 18 September 2022 through 21 September 2022

ER -