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Page 1
Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits.
Foods. 2021 Oct 22;10(11):2545. doi: 10.3390/foods10112545.
Foods. 2021.
PMID: 34828826
Free PMC article.
Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems.
Roze M, Diler G, Pontoire B, Novalès B, Jonchère C, Crucean D, Le-Bail A, Le-Bail P.
Roze M, et al. Among authors: crucean d.
Foods. 2023 Feb 1;12(3):607. doi: 10.3390/foods12030607.
Foods. 2023.
PMID: 36766136
Free PMC article.
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Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers.
Crucean D, Debucquet G, Rannou C, le-Bail A, le-Bail P.
Crucean D, et al.
Appetite. 2019 Mar 1;134:17-25. doi: 10.1016/j.appet.2018.12.020. Epub 2018 Dec 18.
Appetite. 2019.
PMID: 30576725
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Influence of the Presence of Choline Chloride on the Classical Mechanism of "Gelatinization" of Starch.
Crucean D, Pontoire B, Debucquet G, Le-Bail A, Le-Bail P.
Crucean D, et al.
Polymers (Basel). 2021 May 7;13(9):1509. doi: 10.3390/polym13091509.
Polymers (Basel). 2021.
PMID: 34067213
Free PMC article.
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