Concepedia
Statistics
Publications
1
Citations
141
H-Index
Active since
2017
Affiliations
KU Leuven(Current)
Eva Van der Maelen is an author at KU Leuven specializing in breadmaking quality, fermentation science, and dough viscosity.
Publications per year
2017–2017
Bread Dough and Baker's Yeast: An Uplifting Synergy
Nore Struyf, Eva Van der Maelen, Sami Hemdane et al. · Comprehensive Reviews in Food Science and Food Safety · 2017 · 141 citations
Agriculture, Food Science, Microbiology +17
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