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Clement, Héliciane, Prost, Carole, Rannou, Cécile, Chiron, Hubert, Bonnand-Ducasse, Maren, Courcoux, Philippe, Onno, Bernard
Published in Food research international (01.07.2020)
Published in Food research international (01.07.2020)
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The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach
Clément, Héliciane, Prost, Carole, Chiron, Hubert, Ducasse, Maren Bonnand, Della Valle, Guy, Courcoux, Philippe, Onno, Bernard
Published in Food research international (01.04.2018)
Published in Food research international (01.04.2018)
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How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods
Pontonio, Erica, Rizzello, Carlo G., Di Cagno, Raffaella, Dousset, Xavier, Clément, Héliciane, Filannino, Pasquale, Onno, Bernard, Gobbetti, Marco
Published in International journal of food microbiology (19.12.2016)
Published in International journal of food microbiology (19.12.2016)
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Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread
Verni, Michela, Wang, Yaqin, Clement, Heliciane, Koirala, Prabin, Rizzello, Carlo Giuseppe, Coda, Rossana
Published in International journal of food microbiology (16.12.2023)
Published in International journal of food microbiology (16.12.2023)
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