Author/Creator: Lefevere, Bianca - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Lefevere, Bianca

1. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations. (1st March 2017)

Authors:: Struyf, Nore; Laurent, Jitka; Lefevere, Bianca; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 218(2017)
Page Start:: 89
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations. (1st March 2017)

Authors:: Struyf, Nore; Laurent, Jitka; Lefevere, Bianca; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 218(2017)
Page Start:: 89
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗