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Roze M, Diler G, Pontoire B, Novalès B, Jonchère C, Crucean D, Le-Bail A, Le-Bail P. Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems. Foods. 2023; 12(3):607. https://doi.org/10.3390/foods12030607

Roze, Mathilde, Guénaelle Diler, Bruno Pontoire, Bruno Novalès, Camille Jonchère, Doina Crucean, Alain Le-Bail, and Patricia Le-Bail. 2023. "Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems" Foods 12, no. 3: 607. https://doi.org/10.3390/foods12030607

Roze, M., Diler, G., Pontoire, B., Novalès, B., Jonchère, C., Crucean, D., Le-Bail, A., & Le-Bail, P. (2023). Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems. Foods, 12(3), 607. https://doi.org/10.3390/foods12030607