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 Champion

subject

[SDV.IDA] Life Sciences [q-bio]/Food engineering

description

No abstract

https://u-bourgogne.hal.science/hal-01912195