redzuurdesem/content/boek/boek.bib

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}

@article{nestel2001cholesterol,
  title={Cholesterol-lowering effects of plant sterol esters and non-esterified stanols in margarine, butter and low-fat foods},
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@article{delwiche2012you,
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@article{baik2000moisture,
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@article{wilkins2009bread,
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@article{roininen1996effect,
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@article{kerr1977objectivity,
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@article{zhao2015effect,
  title={Effect of glutamate accumulation during sourdough fermentation with Lactobacillus reuteri on the taste of bread and sodium-reduced bread},
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@article{capuano2009effect,
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@article{di2003interactions,
  title={Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties},
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  number={1},
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  year={2003},
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}

@article{di2015effect,
  title={Effect of sourdough with exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) on sensory quality of bread during shelf life},
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}

@article{venturi2016effect,
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}

@article{gobbetti1994sourdough,
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@article{ganzle1998modeling,
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@article{fisher1979long,
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@article{shaw1998did,
  title={Did consumption of flour bleached by the agene process contribute to the incidence of neurological disease?},
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@article{spanhaak1998effect,
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@incollection{turner1980regulation,
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@article{saikia2014effect,
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@article{okafor1986microbial,
  title={The microbial breakdown of linamarin in fermenting pulp of cassava (Manihot esculenta Crantz)},
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@article{poutanen2009sourdough,
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@article{decock2005bread,
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@article{koistinen2018metabolic,
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@misc{educationgovfr,
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}

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@book{breadmatters,
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@book{slowfood,
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@book{deldaele,
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@book{katz,
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@book{voedselmachine,
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@book{bartartine,
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@book{tartine,
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@book{advancedbread,
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