Stabilisation et texturation de mousses liquides par des protéines de lactosérum chauffées à l'état de poudre

Alexia Audebert

DOI: 10.70675/8a343026z868bz46b7z903bz15b78bab8ec6
Published: 2018-10-30
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Open access: yes

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Cite this work

BibTeX

@article{allodium:10.70675/8a343026z868bz46b7z903bz15b78bab8ec6,
  title = {Stabilisation et texturation de mousses liquides par des protéines de lactosérum chauffées à l'état de poudre},
  author = {Alexia Audebert},
  year = {2018},
  doi = {10.70675/8a343026z868bz46b7z903bz15b78bab8ec6},
  url = {https://doi.org/10.70675/8a343026z868bz46b7z903bz15b78bab8ec6}
}

RIS

TY  - JOUR
TI  - Stabilisation et texturation de mousses liquides par des protéines de lactosérum chauffées à l'état de poudre
AU  - Alexia Audebert
PY  - 2018
DO  - 10.70675/8a343026z868bz46b7z903bz15b78bab8ec6
UR  - https://doi.org/10.70675/8a343026z868bz46b7z903bz15b78bab8ec6
ER  -

APA

Audebert, A. (2018). Stabilisation et texturation de mousses liquides par des protéines de lactosérum chauffées à l'état de poudre. https://doi.org/10.70675/8a343026z868bz46b7z903bz15b78bab8ec6

Source records

hal · retrieved 2026-09-27T16:01:59.370Z