Güler Atasoy

About her:

Güler ATASOY is pursuing Ph.D. degree at the Department of Food Engineering, the University of Mersin. She worked on gluten free food issues in Turkey covering but not limited to economic burden, contamination etc. in her M. Sc.  

About her talk:

"All-lentil pasta: Effect of flour particle size on the texture and the cooking quality”

Diversity, nutritional value, quality and economy are leading issues in gluten free foods (GFFs). New GFFs meeting them could alleviate the GFF-issues. All-lentil (100 %) pasta (ALP) is such a new product with this capacity and interest of this work. Focus will be on the effect of lentil flour particle size on the texture and the cooking quality of ALP.