Published April 9, 2021 | Version v1
Dataset Open

Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems

Authors/Creators

  • 1. KU Leuven, Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Centre, LFoRCe), Department of Microbial and Molecular Systems (M2S)

Description

The data used for the graphs in the paper: Noordraven, L. E. C., Bernaerts, T., Mommens, L., Hendrickx, M. E., & Van Loey, A. M. (2021). Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems. LWT, 111409.

Files

Files (2.7 MB)

Additional details

Related works

Is derived from
Journal article: 10.1016/j.lwt.2021.111409 (DOI)

Funding

European Commission
FOODENGINE - Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foods 765415