redzuurdesem/content/boek/boek.bib

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@article{nestel2001cholesterol,
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@article{pemberton2011happened,
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@book{chen,
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  year={2010},
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}

@book{kent1994kent,
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@article{barak2013relationship,
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@article{delwiche2012you,
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@article{baik2000moisture,
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@article{wilkins2009bread,
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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,
  title={Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies},
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@article{di2003interactions,
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@article{di2015effect,
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@article{ganzle1998modeling,
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@article{fisher1979long,
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@article{shaw1998did,
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@article{spanhaak1998effect,
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@incollection{turner1980regulation,
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@article{saikia2014effect,
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@article{okafor1986microbial,
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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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@book{breadapprentice,
  title={The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master},
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@book{forkish,
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@book{lutz1,
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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{holzapfel2012genera,
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@book{vagabond,
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@book{hamelman2004bread,
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@book{pollancooked,
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@book{pollanfood,
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@book{advancedbread,
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