An effective property for the formulation of a freeze-dried food ingredient: Glass transition or Collapse ? - Archive ouverte HAL Access content directly
Conference Papers Year : 2004

An effective property for the formulation of a freeze-dried food ingredient: Glass transition or Collapse ?

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Life Sciences [q-bio] Food engineering Engineering Sciences [physics] Chemical and Process Engineering Life Sciences [q-bio]

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hal-02759113 , version 1 (04-06-2020)

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  • HAL Id : hal-02759113 , version 1
  • PRODINRA : 333866

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Fernanda F. Fonseca, Stéphanie S. Passot, Michèle Marin. An effective property for the formulation of a freeze-dried food ingredient: Glass transition or Collapse ?. 9.International Congress on Engineering and Food (ICEF ), Nov 2004, Montpellier, France. ⟨hal-02759113⟩

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