Advances in the understanding of the chemical reactions responsible for bread flavour quality

Pauline Poinot (1) , Joëlle Grua-Priol (2, 1) , Cécile Rannou (1, 2) , Catherine Fillonneau (1, 2) , Sandra Mézaize (1) , Marie M. de Lamballerie (1, 2) , Alain Le Bail (1, 2) , Gaëlle Arvisenet (1, 2) , Carole Prost (2, 1)

1 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique
2 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel

Domaines: Chimie

Pauline Poinot, Joëlle Grua-Priol, Cécile Rannou, Catherine Fillonneau, Sandra Mézaize, et al.. Advances in the understanding of the chemical reactions responsible for bread flavour quality. 6th International Conference on New Knowledge on chemical reactions during the processing and storage of foods, Chemical Reactions in Food VI, May 2009, Prague, Czech Republic. ⟨hal-01938464⟩