Ingrid De Leyn
- ingrid.deleyn@ugent.be
- Phone
-
09 243 24 90
- Category
-
senior assistant
lectorer
- Courses
-
Work Placement
Cereal Technology
Rheology and Texture Analysis
Bachelor Project
Food Technology II
Entities
Faculty of Bioscience Engineering
Department of Food Technology, Safety and Health
- Address
-
Valentin Vaerwyckweg 1, Schoonmeersen - gebouw C
9000 Gent - Work Place
- Gebouw C, tweede verdieping lokaal 041
- Phone
-
09 243 24 90
- Phone Secretariat
- 09 264 61 77
Bibliography
- Baking quality of winter wheat (Triticum aestivum L.) is influenced by fractionation of nitrogen fertilization (2019) Tom Hellemans (UGent), Kevin Dewitte (UGent), Ingrid De Leyn (UGent), Geert Haesaert (UGent), Mia Eeckhout (UGent)
- Gluten free cakes and cookies with pseudocereals and teff (2019) Lori Daelemans (UGent), Cleo Pannecoucke (UGent), Phara De Bock (UGent), Ingrid De Leyn (UGent), Melissa Camerlinck, Filip Van Bockstaele (UGent)
- Nutritional properties of ancient wheats available on the Belgian market (2019) Lori Daelemans (UGent), Ingrid De Leyn (UGent), Melissa Camerlinck, Katleen Raes (UGent), Pieter Vermeir (UGent), Filip Van Bockstaele (UGent)
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