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Rheological properties of foods

Keywords : METHODOLOGIE
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https://hal.inrae.fr/hal-02843492
Contributor : Migration Prodinra <>
Submitted on : Sunday, June 7, 2020 - 4:31:32 PM
Last modification on : Friday, June 12, 2020 - 10:43:26 AM

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  • HAL Id : hal-02843492, version 1
  • PRODINRA : 101345

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J. Lefebvre. Rheological properties of foods. Encyclopaedia of food science, food technology and nutrition, Academic Press, 1993, 0-12-226850-4. ⟨hal-02843492⟩

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