Laura REZETTE
8
Documents
Publications
Publications
|
|
How natural variability of gluten and arabinoxylans drives wheat dough extensional propertiesFood Hydrocolloids, 2025, 162, pp.111022. ⟨10.1016/j.foodhyd.2024.111022⟩ |
|
|
Impact of wheat flour composition on dough properties: Focus on the minor componentsJournal of Cereal Science, 2025, 124, ⟨10.1016/j.jcs.2025.104233⟩ |
|
|
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⟩ |
|
|
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⟩ |
Variability of wheat flour components and dough rheological properties.International Conference on Bread and Cereals, Apr 2024, Nantes, France |
|
|
|
Variability of wheat flour components and dough rheological properties17th ICC International Cereal and Bread Congress, Apr 2024, Nantes, France |
|
|
Integrating the variability of wheat minor components to model farinograph absorptionInternational Congress of Engineering and Food 14, Jun 2023, Nantes, France |
The role of wheat flour minor components in water absorption17th ICC International Cereal and Bread Congress, Apr 2024, Nantes, France |
Chargement...
Chargement...