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Impact of carrageenan/starch interactions on neutral dairy dessert creams microstructure by means of multiple staining and CLSM

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-01566847
Contributor : Armelle Sielinou Connect in order to contact the contributor
Submitted on : Friday, July 21, 2017 - 12:55:15 PM
Last modification on : Wednesday, September 28, 2022 - 5:53:12 AM

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  • HAL Id : hal-01566847, 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.. Impact of carrageenan/starch interactions on neutral dairy dessert creams microstructure by means of multiple staining and CLSM. Food Symposium , Apr 2013, Louvain Belgium. ⟨hal-01566847⟩

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