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Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

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https://hal-agroparistech.archives-ouvertes.fr/hal-02921437
Contributor : Delphine Huc-Mathis <>
Submitted on : Tuesday, August 25, 2020 - 11:03:47 AM
Last modification on : Wednesday, August 26, 2020 - 3:26:06 AM

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Delphine Huc-Mathis, A. Guilbaud, N. Fayolle, V. Bosc, D. Blumenthal. Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships. Journal of Food Engineering, Elsevier, 2020, 287, pp.110115. ⟨10.1016/j.jfoodeng.2020.110115⟩. ⟨hal-02921437⟩

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