Guénaelle Leray

Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough

C. Prost, L. Lethuaut, A. Bail, 2013 .

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

Sylvie Chevallier, Marie de Lamballerie, S. Chevallier, 2010 .

Impact of the chilling conditions on the kinetics of staling of bread

A. Le-Bail, A. Perronnet, Guénaelle Leray, 2011 .