Publications by authors named "Hubert Chiron"

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Water mobility and microstructure of gluten network during dough mixing using TD NMR.
Maude Dufour, Loïc Foucat, Florence Hugon, Aurore Dugué, Hubert Chiron

Food Chem· May 2023

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Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?
Héliciane Clement, Carole Prost, Cécile Rannou, Hubert Chiron, Maren Bonnand-Ducasse

Food Res Int· July 2020

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The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach.
Héliciane Clément, Carole Prost, Hubert Chiron, Maren Bonnand Ducasse, Guy Della Valle

Food Res Int· April 2018

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Predicting the quality of wheat flour dough at mixing using an expert system.
Kamal Kansou, Hubert Chiron, Guy Della Valle, Amadou Ndiaye, Philippe Roussel

Food Res Int· October 2014

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A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
Emilie Lhomme, Sandra Mezaize, Maren Bonnand Ducasse, Hubert Chiron, Marie-Christine Champomier-Vergès

Int Microbiol· March 2014

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