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STUDY OF THE PROCESS/PRODUCT RELATIONSHIP DURING THE PRODUCTION OF FOOD FOAMS...
The aim of this study is to understand the interactions between molecular product/process and to estimate the influencing factors (e.g. thermal treatment, ingredients... -
A rheological study of acid-set "simulated yogurt milk" gels prepared from he...
International audience -
Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion
International audience
