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Hélène Simonin
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Formation and stability of amylose ligand complexes formed by high pressure treatmentInnovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2013, 18, pp.1 - 6. ⟨10.1016/j.ifset.2012.10.006⟩
Article dans une revue
hal-02649485v1
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Formation and stability of amylose ligand complexes formed by high pressure treatmentInnovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2013, 18, pp.1-6
Article dans une revue
hal-02598456v1
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