Skip to Main content Skip to Navigation
Poster communications

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

Complete list of metadata

https://hal.inrae.fr/hal-02797093
Contributor : Migration Prodinra <>
Submitted on : Friday, June 5, 2020 - 2:28:48 PM
Last modification on : Friday, February 5, 2021 - 3:36:24 AM

Identifiers

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

Collections

Citation

Artemio Plana-Fattori, Fabrice 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⟩

Share

Metrics

Record views

12