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Nore Struyf

4PUBLICATIONS
3CO-AUTHORS
Food technologyFood packaging, preservation and processing
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Publications (4)

Sort by Publication Date:
|Dec 29, 2020
Bread Dough and Baker's Yeast: An Uplifting Synergy.

Nore Struyf, Eva Van der Maelen, Sami Hemdane

|Oct 17, 2017
Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp.

Esther Meersman, Nore Struyf, Clare Kyomugasho

|Sep 05, 2017
Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread.

Nore Struyf, Jitka Laurent, Joran Verspreet

|Apr 04, 2017
Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making.

Nore Struyf, Jitka Laurent, Joran Verspreet

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Frequent Collaborators

3 joint publications

Christophe M Courtin

1 joint publications

Jan Steensels

1 joint publications

Sami Hemdane

Frequent Collaborators

3 joint publications

Christophe M Courtin

1 joint publications

Jan Steensels

1 joint publications

Sami Hemdane

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