Phara De Bock

Phara De Bock, Lori Daelemans (UGent) , Lotte Selis, Katleen Raes (UGent) , Pieter Vermeir (UGent) , Mia Eeckhout (UGent) and Filip Van Bockstaele (UGent)

(2021) FOODS. 10(3).

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Impact of tempering process on yield and composition of quinoa flour

Phara De Bock, Filip Van Bockstaele (UGent) , Katleen Raes (UGent) , Pieter Vermeir (UGent) , Paul Van der Meeren (UGent) and Mia Eeckhout (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 140.

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Conference Paper
C3
open access

Gluten free cakes and cookies with pseudocereals and teff

Lori Daelemans (UGent) , Cleo Pannecoucke, Phara De Bock, Ingrid De Leyn (UGent) , Melissa Camerlinck and Filip Van Bockstaele (UGent)

(2019) Gluten-free Cereal Products and Beverages, 5th international symposium, Abstracts.

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Nutritional and functional characterization of Pseudocereals quinoa, amaranth and buckwheat

Phara De Bock, Lori Daelemans (UGent) , Pieter Vermeir (UGent) , Filip Van Bockstaele (UGent) , Katleen Raes (UGent) and Mia Eeckhout (UGent)

(2019) ICC 19th conference, Abstracts.

Academic Bibliography

Phara De Bock

Processing of pseudocereals : nutritional and technological implications

Physicochemical characterization of thirteen quinoa (Chenopodium quinoa willd.) varieties grown in North-West Europe, part II

Yield and nutritional characterization of thirteen quinoa (Chenopodium quinoa willd.) varieties grown in North-West Europe, part I

Impact of tempering process on the yield and composition of quinoa flour

Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds

Impact of tempering process on yield and composition of quinoa flour

Gluten free cakes and cookies with pseudocereals and teff

Nutritional and functional characterization of Pseudocereals quinoa, amaranth and buckwheat

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