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1

Sébastien Marze


83350   

Journal articles1 document

  • Arnaud Turbin-Orger, Guy Della Valle, Jean Louis Doublier, Anne-Laure Fameau, Sebastien Marze, et al.. Foaming and rheological properties of the liquid phase extracted from wheat flour dough. Food Hydrocolloids, Elsevier, 2015, 43, pp.114-124. ⟨10.1016/j.foodhyd.2014.05.003⟩. ⟨hal-02631322⟩