Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France

por Belahcen, Loubnah, Cassan, Denis, Canaguier, Elodie, Robin, Marie-Hélène, Chiffoleau, Yuna, Samson, Marie-Françoise, Jard, Gwénaëlle
Publicado 2022

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

Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products

por Samson, Marie-Françoise, Boury-Esnault, Anaïs, Menguy, Ewen, Avit, Valentin, Canaguier, Elodie, Bernazeau, Bruno, Lavene, Patrice, Chiffoleau, Yuna, Akermann, Gregori, Moinet, Kristel, Desclaux, Dominique
Publicado 2023