Integrating breadmaking process modifications in order to increase dietary fibre contents in french bread - Archive ouverte HAL Accéder directement au contenu
Poster De Conférence Année : 2013
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hal-02807736 , version 1 (06-06-2020)

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  • HAL Id : hal-02807736 , version 1
  • PRODINRA : 282431

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Fabien F. Le Bleis, Laurent Chaunier, Hubert H. Chiron, Anne-Laure A.-L. Reguerre, Guy G. Della Valle. Integrating breadmaking process modifications in order to increase dietary fibre contents in french bread. Cereals & Europe Spring Meeting. "Unlocking the full potential of cereals: Challenges for science based innovation", May 2013, Leuven, Belgium. 2013. ⟨hal-02807736⟩

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