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- Journal Article
- A1
- open access
Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
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- Conference Paper
- C3
- open access
Gluten free cakes and cookies with pseudocereals and teff
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- Conference Paper
- C3
- open access
Nutritional properties of ancient wheats available on the Belgian market
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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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Functional properties and breadmaking quality of ancient wheats cultivated in Belgium and the Netherlands
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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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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
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Glutenvrije broden enorme uitdaging : voedingswaarde onder de loep in onderzoek
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Functionality of different fibre sources in gluten-free dough and bread
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Functionality of vegetable proteins in gluten-free dough and bread
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- Conference Paper
- C3
- open access
Impact of frozen storage and defrosting on the quality and safety of bakery products
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Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough
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Rheological properties of wheat flour dough and the relationship with bread volume 1 : creep-recovery measurements
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Rheological properties of wheat flour dough and their relationship with bread volume 2 : dynamic oscillation measurements