Publications by authors named "Doina Crucean"

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Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems.
Mathilde Roze, Guénaelle Diler, Bruno Pontoire, Bruno Novalès, Camille Jonchère, Doina Crucean

Foods· February 2023

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Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits.
Mathilde Roze, Doina Crucean, Guénaelle Diler, Cécile Rannou, Clément Catanéo

Foods· October 2021

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Influence of the Presence of Choline Chloride on the Classical Mechanism of "Gelatinization" of Starch.
Doina Crucean, Bruno Pontoire, Gervaise Debucquet, Alain Le-Bail, Patricia Le-Bail

Polymers (Basel)· May 2021

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Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers.
Doina Crucean, Gervaise Debucquet, Cécile Rannou, Alain le-Bail, Patricia le-Bail

Appetite· March 2019

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