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Food Structure Development in Cereal and Snack Products

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https://hal.inrae.fr/hal-03269879
Contributor : Olivier Dupre <>
Submitted on : Thursday, June 24, 2021 - 1:23:58 PM
Last modification on : Tuesday, August 24, 2021 - 5:28:02 PM

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Guy Della Valle, Hubert Chiron, Alain Le-Bail, Luc Saulnier. Food Structure Development in Cereal and Snack Products. Spyropoulos, F; Lazidis, A; Norton, IT. HANDBOOK OF FOOD STRUCTURE DEVELOPMENT, 18, ROYAL SOC. CHEMISTRY (Cambridge), 2020, Food Chemistry, Function and Analysis, 978-1-78801-615-5; 978-1-78801-216-4. ⟨hal-03269879⟩

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