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Bibliographic Citation
  • Bousquières Josselin, Bonazzi Catherine. Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients. Food Hydrocolloids, Elsevier, 2017, 63, pp.552-560. ⟨10.1016/j.foodhyd.2016.09.036⟩
Title
  • Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients
dc:date
  • 2017
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