Concepedia
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Publications
2
Citations
82
H-Index
Active since
1991
O. Neyreneuf is an author specializing in dough rheology, food preservation, and food engineering.
Publications per year
1991–1993
Preparation of frozen French bread dough with improved stability.
O. Neyreneuf, J. B. Van Der Plaat · Europe PMC (PubMed Central) · 1991 · 47 citations
Agriculture, Food Science, Food Engineering +15
Freezing experiments on yeasted dough slabs. Effects of cryogenic temperatures on the baking performance
O. Neyreneuf, B. Delpuech · Europe PMC (PubMed Central) · 1993 · 35 citations
Agriculture, Food Science, Food Engineering +13
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