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Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 16, 2015
Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MSLucie Huault, Nicolas Descharles, Barbara Rega, et al.Journal of Food Science|February 2, 2019
Adhesion of Bread Dough to Solid Surfaces Under Controlled Heating: Balance Between the Rheological and Interfacial Properties of DoughLucie Huault, Manon Vésinet, Maurice Brogly, et al.Pageof 1