Molecular description of ice cream structure by fluorescence spectroscopy – relationship with physicochemical properties and texture - Archive ouverte HAL
Communication Dans Un Congrès Année : 2004

Molecular description of ice cream structure by fluorescence spectroscopy – relationship with physicochemical properties and texture

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Ingénierie des aliments

Jean-Pierre Da Costa  : Connectez-vous pour contacter le contributeur

https://hal.science/hal-00169893

Soumis le : mercredi 5 septembre 2007-14:08:50

Dernière modification le : lundi 5 juin 2023-16:52:11

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hal-00169893 , version 1 (05-09-2007)

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  • HAL Id : hal-00169893 , version 1

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Christine Granger, Philippe Barey, Jean-Pierre da Costa, Maud Cansell. Molecular description of ice cream structure by fluorescence spectroscopy – relationship with physicochemical properties and texture. International Conference on Food Structure and Food Quality, Oct 2004, Cork, Ireland. ⟨hal-00169893⟩

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