Influence of cereal fractions composition on zero-shear viscosity during Leuconostoc spp. fermentation

Yohan Laurent; Frédéric Bredon; Catherine Béal; Maud M. Panouille; Marielle Bouix

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Influence of cereal fractions composition on zero-shear viscosity during Leuconostoc spp. fermentation

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1

Yohan Laurent

Function : Author

Génie et Microbiologie des Procédés Alimentaires

Frédéric Bredon

Function : Author

Catherine Béal

Function : Author
PersonId : 14566
IdHAL : catherine-beal
ORCID : 0000-0002-2169-5492
IdRef : 120254298

Génie et Microbiologie des Procédés Alimentaires

CV

Maud M. Panouille

Function : Author

Génie et Microbiologie des Procédés Alimentaires

Marielle Bouix

Function : Author

Génie et Microbiologie des Procédés Alimentaires

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Life Sciences [q-bio] Biotechnology Life Sciences [q-bio] Food engineering

Catherine BEAL : Connect in order to contact the contributor

https://hal-agroparistech.archives-ouvertes.fr/hal-01561048

Submitted on : Wednesday, July 12, 2017-11:59:14 AM

Last modification on : Friday, August 5, 2022-2:38:10 PM

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hal-01561048 , version 1 (12-07-2017)

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HAL Id : hal-01561048 , version 1

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Yohan Laurent, Frédéric Bredon, Catherine Béal, Maud M. Panouille, Marielle Bouix. Influence of cereal fractions composition on zero-shear viscosity during Leuconostoc spp. fermentation. 18e Colloque du Club des Bactéries Lactiques, May 2012, Clermont-Ferrand, France. ⟨hal-01561048⟩

Influence of cereal fractions composition on zero-shear viscosity during Leuconostoc spp. fermentation

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