Celeste Verbeke
- ORCID iD
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0000-0002-9246-6320
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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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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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The impact of par-baking on the technological quality of wheat, whole wheat, and whole rye bread
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- Journal Article
- A1
- open access
Growth/no-growth models of propionic and sorbic acid for bread and cake moulds
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- Conference Paper
- C3
- open access
Impact of fiber-enriched wheat flour on the technological quality of wheat doughs and breads
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- Conference Paper
- C3
- open access
Reduction of par-baked bread additives by process optimization