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Conference papers

Development of chemical-physics knowledge to design the structure and the texture of neutral dairy desserts

A. Matignon J.M. Sieffermann 1 P. Barey M. Desprairies S. Mauduit C. Michon 1 
1 GENIAL - Ingénierie Procédés Aliments
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Conference papers
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https://hal-agroparistech.archives-ouvertes.fr/hal-01566842
Contributor : Armelle Sielinou Connect in order to contact the contributor
Submitted on : Friday, July 21, 2017 - 12:50:12 PM
Last modification on : Friday, August 5, 2022 - 2:54:00 PM

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  • HAL Id : hal-01566842, version 1

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AGROPARISTECH | CNAM | IRSTEA | INRA | GENIAL | UNIV-HESAM | INRAE | UNIV-PARIS

Citation

A. Matignon, J.M. Sieffermann, P. Barey, M. Desprairies, S. Mauduit, et al.. Development of chemical-physics knowledge to design the structure and the texture of neutral dairy desserts. food colloids conference, Apr 2014, Karlsruhe, Germany. ⟨hal-01566842⟩

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