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Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread | Effet d'agents de levée sur la réaction de Maillard et l'effet bifidogène du pain de tradition française

2022

Troadec, Romane | Nestora, Sofia | Niquet-Léridon, Céline | Marier, David | Jacolot, Philippe | Sarron, Elodie | Regnault, Stéphanie | Anton, Pauline | Jouquand, Céline | Transformations et Agro-ressources (UT&A) ; Université d'Artois (UA)-UniLaSalle | UniLaSalle | Transformations Sociales et Politiques liées aux Vivants (TSV) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

Bibliographic information
Publisher
HAL CCSD, Elsevier
Other Subjects
[sdv]life sciences [q-bio]
Language
English
License
info:eu-repo/semantics/OpenAccess
ISSN
0308-8146, 1873-7072, 03693730
Type
Info:eu-Repo/semantics/article; Journal Articles
Source
ISSN: 0308-8146, EISSN: 1873-7072, Food Chemistry, https://hal.science/hal-03693730, Food Chemistry, 2022, 393, pp.133387. ⟨10.1016/j.foodchem.2022.133387⟩
2023-11-24
Dublin Core
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This bibliographic record has been provided by Institut national de la recherche agronomique

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Links
DOI https://hal.science/hal-03693730 https://hal.science/hal-03693730/document https://hal.science/hal-03693730/file/FOODCHEM-S-22-01515-clean%20revised%20version.pdf
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