Structural, microstructural, and textural modifications of meringues induced by low-pressure baking process - Archive ouverte HAL
Article Dans Une Revue International Journal of Gastronomy and Food Science Année : 2023

Dates et versions

hal-04318747 , version 1 (01-12-2023)

Identifiants

Citer

Jean-Baptiste Scolan, Elsa Vennat, Benjamin Smaniotto, Laurent Pillard, Franck Corlay, et al.. Structural, microstructural, and textural modifications of meringues induced by low-pressure baking process. International Journal of Gastronomy and Food Science, 2023, 33, pp.100767. ⟨10.1016/j.ijgfs.2023.100767⟩. ⟨hal-04318747⟩
28 Consultations
0 Téléchargements

Altmetric

Partager

More