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Wednesday, June 29, 2022
DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition


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Date 03-Nov-2010 until 05-Nov-2011
Event Title GFR 2010
Location Bari, Italy
Presentation Title Propriétés moussantes et rhéologiques de la phase aqueuse de la pâte à pain
Author(s) A. Turbin, G. Della Valle, JL. Doublier, D. Marion, B. Novales
Presentation Type


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