Author

Marie-Luce Lebriquer

Observed name: Lebriquer, Marie-Luce

Institution: Centre Technique de la Conservation des Produits Agricoles

Observed institution: Centre Technique de la Conservation des Produits Agricoles

ORCID: 0009-0002-7404-7138

Observed ORCID: 0009-0002-7404-7138

OpenAlex ID: A5116257754

Dough mixing under CO2 pressure as a strategy to reduce chemical leavening in laminated biscuits

2026 · Maryam Valizadeh, Cécile Rannou, et al. · Journal of Food Engineering

Microwave Baking of Biscuits; Towards the Next Generation of Biscuits with the ABCD Project

2025 · Le-Bail, Alain, Valizadeh, Maryam, et al. · HAL

Biscuits free of baking soda thanks to mixing under CO2; towards the next generation of biscuits

2024 · Valizadeh, Maryam, Lebriquer, Marie-Luce, et al. · HAL

Alternative strategy to baking soda in biscuits thanks to mixing under CO2 gas impact on quality including acrylamide level

2024 · Valizadeh, Maryam, Lebriquer, Marie-Luce, et al. · HAL

ABCD PROJECT - Alternative Baking of Cereal Dry products considering microwaves and infrared to reduce the baking energy and to enhance the final quality of biscuits

2023 · Valizadeh, Maryam, Rannou, Cécile, et al. · HAL

Works count: 5

Citation count:

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