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Interaction of Water with Food Components

Genevieve Blond Gaëlle Roudaut 1 Denise Simatos 1 Dominique Champion 1 Martine Le Meste 2 
1 EMMA - Eau, Molécules actives, Macromolécules, Activités
2 Laboratoire Ingénierie Moléculaire et Sensorielle de l'Aliment
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02378935
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Submitted on : Monday, November 25, 2019 - 2:29:32 PM
Last modification on : Saturday, May 21, 2022 - 3:47:41 AM

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UNIV-BOURGOGNE | AGROSUP-DIJON | ENSBANA

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Genevieve Blond, Gaëlle Roudaut, Denise Simatos, Dominique Champion, Martine Le Meste. Interaction of Water with Food Components. Ingredient interactions : effects on food quality, pp.87-138, 2005, 9780824757489. ⟨10.1201/9781420028133.ch4⟩. ⟨hal-02378935⟩

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