The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making
Beghin, Alice S., Ooms, Nand, Hooyberghs, Kathleen, Coppens, Eveline, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.
Published in Food research international (01.11.2022)
Published in Food research international (01.11.2022)
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Journal Article
How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology
Beghin, Alice S., Ooms, Nand, Brijs, Kristof, Pareyt, Bram, Moldenaers, Paula, Delcour, Jan A.
Published in Food biophysics (01.09.2021)
Published in Food biophysics (01.09.2021)
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Journal Article