Confocal microscopy of bread dough under controlled thermo-mechanical treatment

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Laboratory of Food Process Engineering, Institute of Food, Nutrition and Health. International symposium of Food Rheology and Structure (ISFRS), Apr 2012, Zurich France. Peter Fisher Eric Windhab pp.306, Abstract Book of the 6th International Symposium on Food Rheology and Structure (ISFRS 2012)
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Contributeur : Armelle Sielinou <>
Soumis le : vendredi 21 juillet 2017 - 10:27:23
Dernière modification le : jeudi 13 septembre 2018 - 15:24:11

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  • HAL Id : hal-01566465, version 1

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J.B. Boitte, M. Hayert, C. Michon. Confocal microscopy of bread dough under controlled thermo-mechanical treatment. Laboratory of Food Process Engineering, Institute of Food, Nutrition and Health. International symposium of Food Rheology and Structure (ISFRS), Apr 2012, Zurich France. Peter Fisher Eric Windhab pp.306, Abstract Book of the 6th International Symposium on Food Rheology and Structure (ISFRS 2012). 〈hal-01566465〉

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