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Page 1
Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality.
Microorganisms. 2022 Jul 14;10(7):1416. doi: 10.3390/microorganisms10071416.
Microorganisms. 2022.
PMID: 35889135
Free PMC article.
Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products.
Samson MF, Boury-Esnault A, Menguy E, Avit V, Canaguier E, Bernazeau B, Lavene P, Chiffoleau Y, Akermann G, Moinet K, Desclaux D.
Samson MF, et al. Among authors: desclaux d.
Foods. 2023 Mar 3;12(5):1093. doi: 10.3390/foods12051093.
Foods. 2023.
PMID: 36900610
Free PMC article.
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Peasant vs. Industrial durum wheat pasta: Impact of each processing step on protein solubility and digestibility.
Desclaux D, Canaguier E, Avit V, Boury-Esnault A, Menguy E, Moinet K, Younso A, Samson MF.
Desclaux D, et al.
Food Res Int. 2024 Feb;178:113937. doi: 10.1016/j.foodres.2024.113937. Epub 2024 Jan 4.
Food Res Int. 2024.
PMID: 38309907
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