dr. Els Debonne
- ORCID iD
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0000-0002-3883-1323
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Effect of fructose on the processing, micro- and macrostructural properties of starch noodles containing cassava starch
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Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread
(2024) -
- Journal Article
- A1
- open access
Technological evaluation of fiber effects in wheat-based dough and bread
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- Conference Paper
- C3
- open access
Effect of heating rate during baking on dough rheology and the technological quality of par-baked bread
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- Journal Article
- A1
- open access
The impact of a six-hour light-dark cycle on wheat ear emergence, grain yield, and flour quality in future plant-growing systems
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- Journal Article
- A1
- open access
Evaluation of the efficacy of cinnamon oil on Aspergillus flavus and Fusarium proliferatum growth and mycotoxin production on paddy and polished rice : towards a mitigation strategy
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Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
(2024) -
- Journal Article
- A1
- open access
An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads
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Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour
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- Journal Article
- A1
- open access
The potential of UVC decontamination to prolong shelf-life of par-baked bread