Patents Year : 2018

Composition pour diminuer la sensibilité au gluten

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Food engineering Chemical and Process Engineering

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https://hal.inrae.fr/hal-02787601

Submitted on : Friday, June 5, 2020-2:07:01 AM

Last modification on : Thursday, April 11, 2024-4:39:41 PM

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Dates and versions

hal-02787601 , version 1 (05-06-2020)

Identifiers

  • HAL Id : hal-02787601 , version 1
  • PRODINRA : 489173

Cite

Colette Larre, Roberta Lupi, Maxime Perot, C. Delayre-Orthez, Pascale Gadonna-Widehem, et al.. Composition pour diminuer la sensibilité au gluten. France, N° de brevet: 3 078 609. 2018. ⟨hal-02787601⟩

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