Etude des interactions amidon / carraghénane / protéines de lait pour une formulation de crèmes desserts : vers l’ingénierie inverse | Zendy

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Etude des interactions amidon / carraghénane / protéines de lait pour une formulation de crèmes desserts : vers l’ingénierie inverse

Author(s) -

Anne Matig,

P. Barey,

JeanMarc Sieffermann,

Camille Michon

Publication year - 2014

Publication title -

hal (le centre pour la communication scientifique directe)

Language(s) - French

Resource type - Conference proceedings

Subject(s) - humanities , art

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