Ingrid De Leyn
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Nutritional properties of ancient wheats available on the Belgian market
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Functional properties and breadmaking quality of ancient wheats cultivated in Belgium and the Netherlands
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
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The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
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Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
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Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers
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Tarwerassen onder de loep
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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
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Weersomstandigheden spelen Europese oogst parten
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Glutenvrije broden enorme uitdaging : voedingswaarde onder de loep in onderzoek