Biblio
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Filtres: Mot-clé is Cereal products [Clear All Filters]
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2018. Effect of Salt Reduction on Children's Acceptance of Bread. JOURNAL OF FOOD SCIENCE. 83:2204-2211.
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2020. Impact of pulse proteins (pea and faba bean) enrichment in cereal products (brioche and sponge cake) designed for aging population on oral processing and in vitro protein digestibility. CAHIERS DE NUTRITION ET DE DIETETIQUE. 55:317-324.