Laura REZETTE
7
Documents
Publications
Publications
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How natural variability of gluten and arabinoxylans drives wheat dough extensional propertiesFood Hydrocolloids, 2025, 162, pp.111022. ⟨10.1016/j.foodhyd.2024.111022⟩
Article dans une revue
hal-05078696
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Dataset for common wheat (Triticum aestivum L.) grain and flour characterization using classical and advanced analysesData in Brief, 2025, 59, pp.111375. ⟨10.1016/j.dib.2025.111375⟩
Article dans une revue
(data paper)
hal-04937377
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Variability of wheat flour components and dough rheological properties.International Conference on Bread and Cereals, Apr 2024, Nantes, France
Poster de conférence
hal-04848680
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Variability of wheat flour components and dough rheological properties17th ICC International Cereal and Bread Congress, Apr 2024, Nantes, France
Poster de conférence
hal-04826651
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Integrating the variability of wheat minor components to model farinograph absorptionInternational Congress of Engineering and Food 14, Jun 2023, Nantes, France
Poster de conférence
hal-04826261
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Impact de la variabilité des composants mineurs de l’albumen du grain sur la qualité technologique du blé tendreIngénierie des aliments. ONIRIS - L’UNIVERSITÉ NANTES ANGERS LE MANS, 2024. Français. ⟨NNT : 2024ONIR205F⟩
Thèse
tel-05398863
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The role of wheat flour minor components in water absorption17th ICC International Cereal and Bread Congress, Apr 2024, Nantes, France
Communication dans un congrès
hal-04826735
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