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Article Dans Une Revue Food Hydrocolloids Année : 2007

Flavour release study as a way to explain xanthan–galactomannan interactions

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Chimie Polymères

Dates et versions

hal-02331762 , version 1 (24-10-2019)

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Sébastien Secouard, Michel Grisel, Catherine Malhiac. Flavour release study as a way to explain xanthan–galactomannan interactions. Food Hydrocolloids, 2007, 21 (8), pp.1237-1244. ⟨10.1016/j.foodhyd.2006.07.011⟩. ⟨hal-02331762⟩
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