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An effective property for the formulation of a freeze-dried food ingredient: Glass transition or Collapse ?

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https://hal.inrae.fr/hal-02759113
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Submitted on : Thursday, June 4, 2020 - 4:18:24 AM
Last modification on : Friday, July 23, 2021 - 3:50:16 AM

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  • HAL Id : hal-02759113, version 1
  • PRODINRA : 333866

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Fernanda Fonseca, Stéphanie Passot, Michèle Marin. An effective property for the formulation of a freeze-dried food ingredient: Glass transition or Collapse ?. 9.International Congress on Engineering and Food (ICEF ), Nov 2004, Montpellier, France. ⟨hal-02759113⟩

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