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Communication Dans Un Congrès Année : 2015

Starchy foam tailored with cellulose derivatives and transformed in non-reactive sponge cake after backing

Résumé

Starchy foam tailored with cellulose derivatives and transformed in non-reactive sponge cake after backing. 7. International Symposium on Food Rheology and Structure (ISFRS)
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Dates et versions

hal-01628133 , version 1 (02-11-2017)

Identifiants

  • HAL Id : hal-01628133 , version 1
  • PRODINRA : 374649

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Josselin Bousquières, Catherine Bonazzi, Camille Michon. Starchy foam tailored with cellulose derivatives and transformed in non-reactive sponge cake after backing. 7. International Symposium on Food Rheology and Structure (ISFRS), Jun 2015, Zürich, Switzerland. ⟨hal-01628133⟩
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