The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks by Manon Chemin, Olivier Paurd, Laure Villaceque, Alain Riaublanc, Patricia Le-Bail

Get full text

The use of choline chloride for salt reduction and texture enhancement in bread by Doina Crucean, Bruno Pontoire, Gervaise Debucquet, Alain Le-Bail, Patricia Le-Bail

Get full text

Influence of the Presence of Choline Chloride on the Classical Mechanism of “Gelatinization” of Starch by Doina Crucean, Bruno Pontoire, Gervaise Debucquet, Alain Le-Bail, Patricia Le-Bail

Get full text

Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough by Nanci Castanha, Sylvain Challois, David Grenier, Patricia Le-Bail, Laurence Dubreil, Tiphaine Lucas

Get full text

Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties by Eugenia Ayebea Asamoah, Alain Le-Bail, Anthony Oge, Delphine Queveau, Olivier Rouaud, Patricia Le-Bail

Get full text

Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems by Mathilde Roze, Guénaelle Diler, Bruno Pontoire, Bruno Novalès, Camille Jonchère, Doina Crucean, Alain Le-Bail, Patricia Le-Bail

Get full text

Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits by Mathilde Roze, Doina Crucean, Guénaelle Diler, Cécile Rannou, Clément Catanéo, Camille Jonchère, Alain Le-Bail, Patricia Le-Bail

Get full text

The Large and Diverse Family of Mediterranean Flat Breads: A Database by Antonella Pasqualone, Francesca Vurro, Carmine Summo, Mokhtar H. Abd-El-Khalek, Haneen H. Al-Dmoor, Tomislava Grgic, Maria Ruiz, Christopher Magro, Christodoulos Deligeorgakis, Cynthia Helou, Patricia Le-Bail

Get full text