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Article Dans Une Revue Food Hydrocolloids Année : 2013

Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties

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hal-02163350 , version 1 (24-06-2019)

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Frédéric F. Renou, Odile Petibon, Catherine Malhiac, Michel Grisel. Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties. Food Hydrocolloids, 2013, 32 (2), pp.331-340. ⟨10.1016/j.foodhyd.2013.01.012⟩. ⟨hal-02163350⟩
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