Conference Poster Year : 2014

Modelling the evolution of liquid food products under continuous thermal treatment. Towards a predictive model for cream dessert structuration

Artemio Plana-Fattori
Ingénierie Procédés Aliments
CV
Fabrice F. Ducept
  • Function : Author
Ingénierie Procédés Aliments
Q. Li
  • Function : Author
Ingénierie Procédés Aliments
Denis Flick
Ingénierie Procédés Aliments
CV
Camille Michon
Ingénierie Procédés Aliments
Samir Mezdour
Ingénierie Procédés Aliments

Domains

Life Sciences [q-bio] Food engineering Chemical and Process Engineering
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Plana-Fattori et al. (2014) (15th Food Colloids - Karlsruhe) (poster) (accepted version) (hal-02797093v1).pdf (592.24 Ko) Télécharger le fichier
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https://hal.inrae.fr/hal-02797093

Submitted on : Wednesday, August 23, 2023-9:54:25 AM

Last modification on : Friday, July 19, 2024-11:38:05 AM

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Dates and versions

hal-02797093 , version 1 (23-08-2023)

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  • HAL Id : hal-02797093 , version 1
  • PRODINRA : 409139

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Artemio Plana-Fattori, Fabrice F. Ducept, Q. Li, Denis Flick, Camille Michon, et al.. Modelling the evolution of liquid food products under continuous thermal treatment. Towards a predictive model for cream dessert structuration. Food Colloids Conference 2014 : Design of Food Colloid Functionality, Apr 2014, Karlsruhe, Germany. 2014. ⟨hal-02797093⟩

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