Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread
Romane Troadec, Sofia Nestora, Céline Niquet‐Léridon, David Marier, Philippe Jacolot, Elodie Sarron, Stéphanie Regnault, Pauline M. Anton, Céline Jouquand
Topics & Concepts
Leavening agentMaillard reactionFood scienceChemistryFermentationYeastBiochemistryAdvanced Glycation End Products researchFood composition and propertiesPhytoestrogen effects and research