The relation between material properties and supra-molecular structure of water-soluble food solids
- Author
- PALZER, St1
[1] Nestlé Research Centre Lausanne, Food Science & Technology, Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland - Source
Trends in food science & technology (Regular ed.). 2010, Vol 21, Num 1, pp 12-25, 14 p ; ref : 1 p.1/4
- ISSN
- 0924-2244
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aliment Eau Matériau Propriété Solide Structure moléculaire
- Keyword (en)
- Food Water Materials Properties Solid Molecular structure
- Keyword (es)
- Alimento Agua Material Propiedad Sólido Estructura molecular
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22421024
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.tifs.2009.08.005 
https://dx.doi.org/10.1016/j.tifs.2009.08.005
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