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Communication Dans Un Congrès Année : 2016

Impact of type and concentration of cellulose derivatives on the rheological behavior of the batter of a model sponge cake

Résumé

Impact of type and concentration of cellulose derivatives on the rheological behavior of the batter of a model sponge cake. 16. Edition of the Food Colloids Conference : Structuring beyond the colloidal scale
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Dates et versions

hal-01646899 , version 1 (23-11-2017)

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  • HAL Id : hal-01646899 , version 1
  • PRODINRA : 409125

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Josselin Bousquières, Catherine Bonazzi, Camille Michon. Impact of type and concentration of cellulose derivatives on the rheological behavior of the batter of a model sponge cake. 16. Edition of the Food Colloids Conference : Structuring beyond the colloidal scale, Apr 2016, Wageningen, Netherlands. ⟨hal-01646899⟩
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