A multiscale approach to understand dough microstructure formation during process; from protein network to dough rheology

Authors
Publication date
13 November 2017
Publisher
HAL CCSD

Abstract

International audienc

    Similar works

    Full text

    thumbnail-image

    Available Versions

    HAL-Univ-Nantes

    redirect
    oaioai:HAL:hal-01969467v1
    Last time updated on 07/01/2019