Baguettes TGVs, Baguettes and Class War Crust Aroma of Baguettes I. Key Odorants of Baguettes Prepared in Two Different Ways Étude technologique des baguettes demi-rondes de Labastide (Hautes-Pyrénées) Crust aroma of Baguettes. II. Dependence of the concentrations of key odorants on yeast level and dough processing. Prolongation of the microbial shelf life of wrapped part baked baguettes. The Effects of Bread Making Process and Wheat Quality on French Baguettes ☆ Effect of fibre information on consumer willingness to pay for French baguettes. Apparatus for quantitative headspace analysis of the characteristic odorants of baguettes Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes
