Comparison of set or stirred acid gels fermented at 42°C and 30°C

Abstract : Comparison of set or stirred acid gels fermented at 42°C and 30°C. IUFoST 13th World Congress of Food Science and Technology
Keywords : rheology
Document type :
Poster communications
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https://hal.archives-ouvertes.fr/hal-02215943
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Submitted on : Wednesday, July 31, 2019 - 8:08:13 PM
Last modification on : Friday, August 2, 2019 - 2:25:11 AM

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  • HAL Id : hal-02215943, version 1
  • PRODINRA : 478232

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David Delaunay, Fanny Guyomarc'H, Marie-Hélène Famelart. Comparison of set or stirred acid gels fermented at 42°C and 30°C. IUFoST 13th World Congress of Food Science and Technology, Sep 2006, Nantes, France. 2005. ⟨hal-02215943⟩

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