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Derniers dépôts
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S Arufe, Hubert Chiron, Joel Dore, Isabelle Savary-Auzeloux, Luc Saulnier, et al.. Processing and rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends. Food Research International, 2017, 97, pp.123 - 132. ⟨10.1016/j.foodres.2017.03.040⟩. ⟨hal-04684408⟩