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Sébastien Marze
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Senior Research Scientist at BIA, INRAE, France
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Foaming and rheological properties of the liquid phase extracted from wheat flour doughFood Hydrocolloids, 2015, 43, pp.114-124. ⟨10.1016/j.foodhyd.2014.05.003⟩
Article dans une revue
hal-02631322v1
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