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Herformuleren van bakkerijproducten met alternatieve grondstoffen : opportuniteiten en beperkingen
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Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO
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Time-resolved synchrotron WAXS/SAXS/USAXS study of crystallization behavior of PPP and SSS in OOO binary mixtures
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Oleogelation : the holy grail for healthier fat-rich foods?
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- Conference Paper
- C3
- open access
Microstructure development in semi-liquid shortenings upon storage
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Microstructure development in semi-liquid shortenings upon storage
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An academic approach to structuring systems without trans fats
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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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The antioxidative capacities of Lactobacillus and its potential mechanisms via chemical and cellular assessments
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- Conference Paper
- C3
- open access
Combining fat and waxes in hybrid systems for bakery application