Nombre de documents : 8.
Article de revue
Communication avec actes
Thermomechanical properties and baking expansion of starch dough.
Bertolini Andréa C., Lourdin Denis, Colonna Paul, Mestres Christian.
2001.
In : Starch: advances in structure and function. Barsby T.L. (ed.), Donald A.M. (ed.), Frazier P.J. (ed.). RSC
. Cambridge : RSC, 180.
ISBN 0-85404-860-X International Conference on Starch : Structure and Function, Cambridge, Royaume-Uni, 27 Mars 2000/29 Mars 2000.
Comprehensive studies of molecular changes occuring in sour cassava starch.
Bertolini Andréa C., Mestres Christian, Colonna Paul, Lerner Dan, Della Valle Guy.
1999.
In : Biopolymer science: food and non-food applications. Colonna P. (ed.), Guilbert S. (ed.); INRA
. Paris : INRA, 87-91.
(Les colloques, 91)
International conference biopolymer science: Food and non Food applications, Montpellier, France, 28 Septembre 1998/30 Septembre 1998.
Document technique et de recherche
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