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Poster communications

Structure and culinary, sensory and nutritional properties of protein enriched pasta made from legume

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Poster communications
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https://hal.inrae.fr/hal-02736835
Contributor : Migration Prodinra <>
Submitted on : Tuesday, June 2, 2020 - 6:10:22 PM
Last modification on : Wednesday, March 10, 2021 - 2:14:03 PM

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  • HAL Id : hal-02736835, version 1
  • PRODINRA : 493616

Citation

Karima Laleg, Cecile Barron, Pascal Schlich, Stephane Walrand, Valerie Micard. Structure and culinary, sensory and nutritional properties of protein enriched pasta made from legume. 5. international conference on food digestion (INFOGEST 2017), Apr 2017, Rennes, France. 2017. ⟨hal-02736835⟩

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