Roze, M.; Diler, G.; Pontoire, B.; Novalès, B.; Jonchère, C.; Crucean, D.; Le-Bail, A.; Le-Bail, P.
Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems. Foods 2023, 12, 607.
https://doi.org/10.3390/foods12030607
AMA Style
Roze M, Diler G, Pontoire B, Novalès B, Jonchère C, Crucean D, Le-Bail A, Le-Bail P.
Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems. Foods. 2023; 12(3):607.
https://doi.org/10.3390/foods12030607
Chicago/Turabian Style
Roze, Mathilde, Guénaelle Diler, Bruno Pontoire, Bruno Novalès, Camille Jonchère, Doina Crucean, Alain Le-Bail, and Patricia Le-Bail.
2023. "Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems" Foods 12, no. 3: 607.
https://doi.org/10.3390/foods12030607
APA Style
Roze, M., Diler, G., Pontoire, B., Novalès, B., Jonchère, C., Crucean, D., Le-Bail, A., & Le-Bail, P.
(2023). Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems. Foods, 12(3), 607.
https://doi.org/10.3390/foods12030607