stéphanie REGNAULT
7
Documents
Publications
Publications
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Effect of fermentation time and temperature on the sensory and nutritional properties of French bread.EFFoST, Nov 2022, Dublin (Irlande), Ireland |
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Effect of leavening agents on Maillard reaction products in the crust of traditional French breadIMARS14: Protein glycation in food, health and disease, Sep 2021, Doha, Qatar |
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