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Guénaëlle Diler
Guénaëlle Diler
Centre national de la recherche scientifique
Chemistry
Food science
Amylase
Sweetness
Biochemistry
4
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21
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Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production
2021
Guénaëlle Diler
Cécile Rannou
Claire Guyon
Carole Prost
Alain Le Bail
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Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits
2021
Foods
Mathilde Roze
Doina Crucean
Guénaëlle Diler
Cécile Rannou
Clément Catanéo
Camille Jonchère
Alain Le Bail
Patricia Le-Bail
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Salt reduction in sheeted dough: A successful technological approach
2016
Food Research International
Guénaëlle Diler
Alain Le Bail
Sylvie Chevallier
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Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking
2015
Journal of Cereal Science
Guénaëlle Diler
Sylvie Chevallier
Inga Pöhlmann
Claire Guyon
Marion Guilloux
Alain Le Bail
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Citations (11)
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