The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese (oral presentation)

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

Original language	English (Ireland)
Publication status	Published - 2021
Event	AOCS Plant Protein Science and Technology Forum - Duration: 3 May 2021 → 14 May 2021

Conference	AOCS Plant Protein Science and Technology Forum
Period	3/05/21 → 14/05/21

Cite this

@conference{49d0ab69ab15485cab88e1f776eef63c,

title = "The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese (oral presentation)",

author = "NADIA GRASSO and Francesca Bot and Yrjo Roos and Crowley, \{Shane V.\} and Elke Arendt and O'Mahony, \{Seamus Anthony\}",

year = "2021",

language = "English (Ireland)",

note = "AOCS Plant Protein Science and Technology Forum ; Conference date: 03-05-2021 Through 14-05-2021",

}

TY - CONF

T1 - The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese (oral presentation)

AU - GRASSO, NADIA

AU - Bot, Francesca

AU - Roos, Yrjo

AU - Crowley, Shane V.

AU - Arendt, Elke

AU - O'Mahony, Seamus Anthony

PY - 2021

Y1 - 2021

M3 - Abstract

T2 - AOCS Plant Protein Science and Technology Forum

Y2 - 3 May 2021 through 14 May 2021

ER -