Molecular description of ice cream structure by fluorescence spectroscopy – relationship with physicochemical properties and texture

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Conference papers
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https://hal.archives-ouvertes.fr/hal-00169893
Contributor : Jean-Pierre da Costa <>
Submitted on : Wednesday, September 5, 2007 - 2:08:50 PM
Last modification on : Monday, February 26, 2018 - 10:02:03 AM

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  • HAL Id : hal-00169893, version 1

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Christine Granger, Philippe Barey, Jean-Pierre da Costa, Maud Cansell. Molecular description of ice cream structure by fluorescence spectroscopy – relationship with physicochemical properties and texture. International Conference on Food Structure and Food Quality, Oct 2004, Cork, Ireland. ⟨hal-00169893⟩

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