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	1.	Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose. [electronic resource] by Bosmans, Geertrui M Peene, Louis J Van Haesendonck, Ingrid Brijs, Kristof Delcour, Jan A Producer: 20181213 In: Food chemistry vol. 274 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake. [electronic resource] by Pycarelle, Sarah C Winnen, Kevin L J Bosmans, Geertrui M Van Haesendonck, Ingrid Pareyt, Bram Brijs, Kristof Delcour, Jan A Producer: 20190419 In: Food chemistry vol. 271 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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