Non-reactive sponge cake formulated with starch and cellulose derivatives : effect of process to design various cellular crumb structures - Archive ouverte HAL Accéder directement au contenu
Communication Dans Un Congrès Année : 2016

Non-reactive sponge cake formulated with starch and cellulose derivatives : effect of process to design various cellular crumb structures

Résumé

Non-reactive sponge cake formulated with starch and cellulose derivatives : effect of process to design various cellular crumb structures. 13. International Hydrocolloids Conference
Fichier principal
Vignette du fichier
2016-Bousquières et al. IntHydrocolloids conf-Guelph-slides_1.pdf (2.4 Mo) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-01637753 , version 1 (05-06-2020)

Identifiants

  • HAL Id : hal-01637753 , version 1
  • PRODINRA : 409092

Citer

Josselin Bousquières, Catherine Bonazzi, Camille Michon. Non-reactive sponge cake formulated with starch and cellulose derivatives : effect of process to design various cellular crumb structures. 13. International Hydrocolloids Conference, May 2016, Guelph, Canada. ⟨hal-01637753⟩
66 Consultations
10 Téléchargements

Partager

Gmail Facebook X LinkedIn More