Open AccessComparison of set or stirred acid gels fermented at 42°C and 30°C
Author(s) -
David Delaunay,
Fanny Guyomarc’H,
MarieHélène Famelart
Publication year - 2006
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - fermentation , chemistry , set (abstract data type) , food science , computer science , programming language
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