Using confocal laser scanning microscopy to examine the breakdown of fat layers in laminated doughBOUSQUIERES, J; DELIGNY, C; CHALLOIS, S et al.Food research international. 2014, Vol 62, pp 359-365, issn 0963-9969, 7 p.Article

Effects of freezing treatments on the fermentative activity and gluten network integrity of sweet doughMEZIANI, Smail; IOANNOU, Irina; JASNIEWSKI, Jordane et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 1, pp 118-126, issn 0023-6438, 9 p.Article

A parametric and microstmctural study of the formation of gluten network in mixed flour-water batterAUGER, Frederic; MOREL, Marie-Helene; LEFEBVRE, Jacques et al.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 349-358, issn 0733-5210, 10 p.Article