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Article Dans Une Revue Food Reviews International Année : 2021

Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality

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hal-03343075 , version 1 (13-09-2021)

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Roua Bou-Orm, Vanessa Jury, Lionel Boillereaux, Alain Le-Bail. Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality. Food Reviews International, 2021, pp.1-23. ⟨10.1080/87559129.2021.1931299⟩. ⟨hal-03343075⟩
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