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Intérêts et Impacts technologiques et nutritionnels de l’introduction de légumineuse dans une pâte alimentaire
Authors
Valerie Micard
Publication date
29 November 2013
Publisher
HAL CCSD
Abstract
Intérêts et Impacts technologiques et nutritionnels de l’introduction de légumineuse dans une pâte alimentaire. 6. Colloque Ponan - Cap Aliment : Transitions alimentaires : le cas des protéine
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HAL-CIRAD
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oai:HAL:hal-01837475v1
Last time updated on 28/07/2018
ProdInra
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oai:prodinra.inra.fr:377684
Last time updated on 24/10/2017