Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration - Archive ouverte HAL
Article Dans Une Revue Food Hydrocolloids Année : 2018

Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration

Fichier non déposé

Dates et versions

hal-02010386 , version 1 (07-02-2019)

Identifiants

  • HAL Id : hal-02010386 , version 1

Citer

Elodie Chevalier, Gilles Assezat, Frédéric Prochazka, Nadia Oulahal. Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration. Food Hydrocolloids, 2018, 75, pp.182-191. ⟨hal-02010386⟩
28 Consultations
0 Téléchargements

Partager

More