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Communication Dans Un Congrès Année : 2018

Impact of sucrose and water contents on macroscopic structure and stability of cereal based products : Thermodynamic versus dynamic

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hal-01912195 , version 1 (05-11-2018)

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  • HAL Id : hal-01912195 , version 1

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Supuksorn Masavang, Camille Loupiac, Philippe Bodart, Gaëlle Roudaut, Dominique Champion. Impact of sucrose and water contents on macroscopic structure and stability of cereal based products : Thermodynamic versus dynamic. Nexus of Food, Energy, and Water - 255th National Meeting and Exposition of the American-Chemical-Society (ACS), American-Chemical-Society (ACS), Mar 2018, New Orleans, United States. ⟨hal-01912195⟩
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