Open AccessLes protéines solubles du lait pour texturer les aliments
Author(s) -
MarieHélène Famelart,
Elise Schong,
Thomas Sevrin,
Thomas Croguennec
Publication year - 2019
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - French
Resource type - Conference proceedings
Subject(s) - food science , chemistry
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