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Celine Verdonck

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Annual Review of Food Science and Technology|January 25, 2024
Wheat Sourdough Breadmaking: A Scoping ReviewYamina De Bondt, Celine Verdonck, Markus J Brandt, et al.
International Journal of Food Microbiology|April 13, 2023
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategiesCeline Verdonck, Yamina De Bondt, Inés Pradal, et al.
Current Research in Food Science|October 20, 2025
Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibilityCeline Verdonck, Eline Lambrechts, Ines Pradal, et al.
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Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Annual Review of Food Science and Technology|January 25, 2024
Wheat Sourdough Breadmaking: A Scoping ReviewYamina De Bondt, Celine Verdonck, Markus J Brandt, et al.
International Journal of Food Microbiology|April 13, 2023
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategiesCeline Verdonck, Yamina De Bondt, Inés Pradal, et al.
Current Research in Food Science|October 20, 2025
Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibilityCeline Verdonck, Eline Lambrechts, Ines Pradal, et al.
Pageof 1