Frederic Auger

On the mechanism of gluten network development in flour-water batter dough.

J. Lefebvre, P. Ng, A. Redl, 2007 .

Hydrodynamics of a planetary mixer used for dough process: Influence of impeller speeds ratio on the power dissipated for Newtonian fluids

Laurent Bouvier, Frederic Auger, Andreas Redl, 2013 .

Image analysis of dough development: Impact of mixing parameters and wheat cultivar on the gluten phase distribution

M. Morel, Sofie A. Frederix, Frederic Auger, 2016 .

Mixing history affects gluten protein recovery, purity, and glutenin re-assembly capacity from optimally developed flour-water batters.

A. Redl, M. Morel, Frederic Auger, 2009 .

A parametric and microstructural study of the formation of gluten network in mixed flour–water batter

J. Lefebvre, A. Redl, M. Morel, 2008 .