Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread von Masure, Hanne G., Wouters, Arno G.B., Fierens, Ellen, Delcour, Jan A.

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Current and forward looking experimental approaches in gluten-free bread making research von Masure, Hanne G., Fierens, Ellen, Delcour, Jan A.

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Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: A focus on gas cell stabilization mechanisms von Gerits, Lien R., Pareyt, Bram, Masure, Hanne G., Delcour, Jan A.

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A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage von Gerits, Lien R., Pareyt, Bram, Masure, Hanne G., Delcour, Jan A.

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Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads von Masure, Hanne G., Wouters, Arno G.B., Fierens, Ellen, Delcour, Jan A.

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Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads von Masure, Hanne, Wouters, Arno, Fierens, Ellen, Delcour, Jan

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Current and forward looking experimental approaches in gluten-free bread making research von Masure, Hanne, Fierens, Ellen, Delcour, Jan

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Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread von Masure, Hanne G, Wouters, Arno G.B, Fierens, Ellen, Delcour, Jan A

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Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms von Gerits, Lien, Pareyt, Bram, Masure, Hanne, Delcour, Jan

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A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage von Gerits, Lien, Pareyt, Bram, Masure, Hanne, Delcour, Jan

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MEAT-ANALOGUE COMPOSITION von DEMEURISSE, Jeroen, MASURE, Hanne

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MEAT-ANALOGUE COMPOSITION von DEMEURISSE, Jeroen, MASURE, Hanne

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MEAT-ANALOGUE COMPOSITION von DEMEURISSE, Jeroen, MASURE, Hanne

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Impact of different protein sources in gluten-free bread making on crumb structure formation von Masure, Hanne, Wouters, Arno, Delcour, Jan

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Impact of egg white and soy protein on crumb firming in gluten-free breads based on rice flour or a mixture of cassava and potato starch von Masure, Hanne, Wouters, Arno, Fierens, Ellen, Delcour, Jan

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