Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue European Food Research and Technology Année : 2023

Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread

Romane Troadec
Sofia Nestora
Philippe Jacolot
Pauline Anton
Céline Jouquand
Fichier non déposé

Dates et versions

hal-04213646 , version 1 (21-09-2023)

Identifiants

Citer

Romane Troadec, Stéphanie Regnault, Sofia Nestora, Philippe Jacolot, Céline Niquet-Léridon, et al.. Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread. European Food Research and Technology, 2023, 249 (11), pp.2749-2762. ⟨10.1007/s00217-023-04325-7⟩. ⟨hal-04213646⟩
37 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More