Impact of carrageenan/starch interactions on neutral dairy dessert creams microstructure by means of multiple staining and CLSM - Archive ouverte HAL Access content directly
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Impact of carrageenan/starch interactions on neutral dairy dessert creams microstructure by means of multiple staining and CLSM

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-01566847

Submitted on : Friday, July 21, 2017-12:55:15 PM

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hal-01566847 , version 1 (21-07-2017)

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  • HAL Id : hal-01566847 , version 1

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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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