Article Versions Notes

Mietton L, Samson M-F, Marlin T, Godet T, Nolleau V, Guezenec S, Segond D, Nidelet T, Desclaux D, Sicard D. Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality. Microorganisms. 2022; 10(7):1416. https://doi.org/10.3390/microorganisms10071416

Mietton, Lauriane, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, and Delphine Sicard. 2022. "Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality" Microorganisms 10, no. 7: 1416. https://doi.org/10.3390/microorganisms10071416

Mietton, L., Samson, M.-F., Marlin, T., Godet, T., Nolleau, V., Guezenec, S., Segond, D., Nidelet, T., Desclaux, D., & Sicard, D. (2022). Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality. Microorganisms, 10(7), 1416. https://doi.org/10.3390/microorganisms10071416