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Héliciane Clément
Héliciane Clément
Chemistry
Food science
Chromatography
wheat flour
Lactic acid
3
Papers
24
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Can instrumental characterization help predicting sour taste perception of wheat sourdough bread
2020
Food Research International
Héliciane Clément
Carole Prost
Cécile Rannou
Hubert Chiron
Maren Bonnand Ducasse
Philippe Courcoux
Bernard Onno
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Citations (4)
The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach
2018
Food Research International
Héliciane Clément
Carole Prost
Hubert Chiron
Maren Bonnand Ducasse
Guy Della Valle
Philippe Courcoux
Bernard Onno
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Citations (12)
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods
2016
International Journal of Food Microbiology
Erica Pontonio
Carlo Giuseppe Rizzello
Raffaella Di Cagno
Xavier Dousset
Héliciane Clément
Pasquale Filannino
Bernard Onno
Marco Gobbetti
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Citations (8)
1