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Thursday, August 13, 2020
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

Poster

 
 
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