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

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https://hal-agroparistech.archives-ouvertes.fr/hal-01566842
Contributor : Armelle Sielinou <>
Submitted on : Friday, July 21, 2017 - 12:50:12 PM
Last modification on : Monday, May 18, 2020 - 2:33:13 PM

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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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