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Number of items: 5.

2016

Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties. Morante Nelson, Ceballos Hernan, Sanchez Teresa, Rolland-Sabaté Agnès, Calle Fernando, Hershey Clair, Gibert Olivier, Dufour Dominique. 2016. Food Hydrocolloids, 56 : pp. 383-395.
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2011

2004

Contribution à l'étude de l'hydrolyse de la glucovanilline en vanilline dans la gousse du vanillier (Vanilla planifolia G. Jackson). Odoux Eric. 2004. Montpellier : UM2, 149 p. Thèse de doctorat : Sciences des aliments : Université Montpellier 2

2001

Freezing of a porous medium in contact with a concentrated aqueous freezant : Numerical modelling of coupled heat and mass transport. Lucas Thiphaine, Chourot Jean-Marc, Bohuon Philippe, Flick D.. 2001. International Journal of Heat and Mass Transfer, 44 (11) : pp. 2093-2106.

1999

Factors influencing mass transfer during immersion cold storage of apples in NaCl/sucrose solutions. Lucas Thiphaine, François J., Raoult-Wack Anne-Lucie, Bohuon Philippe. 1999. Lebensmittel-Wissenschaft und Technologie - Food Science and Technology, 32 (6) : pp. 327-332.
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This list was generated on Mon Mar 1 05:16:53 2021 CET.