Open AccessThe physical behaviour of food protein’s supramolecular structures during freezedrying
Author(s) -
Stéphanie Passot,
Fernanda Fonseca,
Fabien Brothier,
Saïd Bouhallab
Publication year - 2011
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - supramolecular chemistry , computer science , nanotechnology , materials science , crystallography , chemistry , crystal structure