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- genid67842 identifier "https://doi.org/10.1016/j.foodhyd.2024.110884" @default.
- genid67842 title "Verdonck, C., Van Hecke, Z., De Bondt, Y., Goos, P., Moldenaers, P., & Courtin, C. M. (2025). Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread. In Food Hydrocolloids (Vol. 162). Elsevier. https://doi.org/10.1016/j.foodhyd.2024.110884" @default.
- genid67842 type Document @default.