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Project

PulseBake: Legumes and derivatives as promising ingredients in the grain and bakery sector

Information

Project Team

Organisations

Outputs and Outcomes

Publications

Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis

Ine HeetesonneElke ClausIngrid De LeynKoen DewettinckMelissa CamerlinckJoachim SchoutetenFilip Van Bockstaele

A1 Journal Article in FOODS

2024

Characterization of pulse ingredients for bakery applications : focus on the sensory aspects of pulse-containing pound cakes

Ine HeetesonneElke ClausIngrid De LeynKatrien De VisschereMelissa CamerlinckJoachim SchoutetenFilip Van Bockstaele

C3 Conference

2024