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Communication Dans Un Congrès Année : 2001

Optimal mashing temperature strategy and reaction scheme proposal for the enzymatic hydrolysis of starch

Xuân-Mi Meyer
J. Proth
  • Fonction : Auteur
Hervé Pingaud
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hal-01785270 , version 1 (04-05-2018)

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  • HAL Id : hal-01785270 , version 1

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Cédric Brandam, Xuân-Mi Meyer, J. Proth, P. Strehaiano, Hervé Pingaud. Optimal mashing temperature strategy and reaction scheme proposal for the enzymatic hydrolysis of starch. 11TH WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, Apr 2001, Séoul, Costa Rica. ⟨hal-01785270⟩
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