6533b82ffe1ef96bd1294ce2
RESEARCH PRODUCT
Impact of sucrose and water contents on macroscopic structure and stability of cereal based products : Thermodynamic versus dynamic
Supuksorn MasavangCamille LoupiacPhilippe BodartGaëlle RoudautDominique Championsubject
[SDV.IDA] Life Sciences [q-bio]/Food engineeringdescription
No abstract
year | journal | country | edition | language |
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2018-01-01 |