Article Versions Notes

Timmermans E, Bautil A, Brijs K, Scheirlinck I, Van der Meulen R, Courtin CM. Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics. Foods. 2022; 11(10):1388. https://doi.org/10.3390/foods11101388

Timmermans, Evelyne, An Bautil, Kristof Brijs, Ilse Scheirlinck, Roel Van der Meulen, and Christophe M. Courtin. 2022. "Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics" Foods 11, no. 10: 1388. https://doi.org/10.3390/foods11101388

Timmermans, E., Bautil, A., Brijs, K., Scheirlinck, I., Van der Meulen, R., & Courtin, C. M. (2022). Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics. Foods, 11(10), 1388. https://doi.org/10.3390/foods11101388