Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

por Carbonetto, Belén, Nidelet, Thibault, Guezenec, Stéphane, Perez, Marc, Segond, Diego, Sicard, Delphine
Publicado 2020

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

por Mietton, Lauriane, Samson, Marie-Françoise, Marlin, Thérèse, Godet, Teddy, Nolleau, Valérie, Guezenec, Stéphane, Segond, Diego, Nidelet, Thibault, Desclaux, Dominique, Sicard, Delphine
Publicado 2022