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Poster De Conférence Année : 2013

Structuring pasta with legumes to improve nutritional properties

Résumé

Structuring pasta with legumes to improve nutritional properties. International Symposium of Food Science and Human Wellness
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Dates et versions

hal-01601851 , version 1 (02-10-2017)

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  • HAL Id : hal-01601851 , version 1
  • PRODINRA : 396814

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Maud Petitot, Cecile Barron, Joel Abecassis, Valerie Micard. Structuring pasta with legumes to improve nutritional properties. International Symposium of Food Science and Human Wellness, Aug 2013, Guangzhou, China. 2013. ⟨hal-01601851⟩
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