Development of chemical-physics knowledge to design the structure and the texture of neutral dairy desserts - AgroParisTech Access content directly
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Development of chemical-physics knowledge to design the structure and the texture of neutral dairy desserts

A. Matignon
  • Function : Author
J.M. Sieffermann
  • Function : Author
Ingénierie Procédés Aliments
P. Barey
  • Function : Author
M. Desprairies
  • Function : Author
S. Mauduit
  • Function : Author
C. Michon
  • Function : Author
Ingénierie Procédés Aliments

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Life Sciences [q-bio]

Armelle Sielinou  : Connect in order to contact the contributor

https://hal-agroparistech.archives-ouvertes.fr/hal-01566842

Submitted on : Friday, July 21, 2017-12:50:12 PM

Last modification on : Friday, April 21, 2023-4:08:38 AM

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hal-01566842 , version 1 (21-07-2017)

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  • HAL Id : hal-01566842 , version 1

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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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