Lentil Protein Gels Produced by Lactic Acid Bacteria Fermentation as a Plant-Based Yoghurt Alternative (oral presenttion)

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

Original language	English (Ireland)
Publication status	Published - 2021
Event	4th Food Structure and Functionality Symposium - Duration: 18 Oct 2021 → 21 Oct 2021

Conference	4th Food Structure and Functionality Symposium
Period	18/10/21 → 21/10/21

Cite this

@conference{207c90021cb24aff96a0bee0b7980b71,

title = "Lentil Protein Gels Produced by Lactic Acid Bacteria Fermentation as a Plant-Based Yoghurt Alternative (oral presenttion)",

author = "Theresa Boeck and Lilit Ispiryan and Andrea Hoehnel and Aylin Sahin and Aidan Coffey and Emanuele Zannini and Elke Arendt",

year = "2021",

language = "English (Ireland)",

note = "4th Food Structure and Functionality Symposium ; Conference date: 18-10-2021 Through 21-10-2021",

}

TY - CONF

T1 - Lentil Protein Gels Produced by Lactic Acid Bacteria Fermentation as a Plant-Based Yoghurt Alternative (oral presenttion)

AU - Boeck, Theresa

AU - Ispiryan, Lilit

AU - Hoehnel, Andrea

AU - Sahin, Aylin

AU - Coffey, Aidan

AU - Zannini, Emanuele

AU - Arendt, Elke

PY - 2021

Y1 - 2021

M3 - Abstract

T2 - 4th Food Structure and Functionality Symposium

Y2 - 18 October 2021 through 21 October 2021

ER -