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Texture et flaveur des aliments : vers une conception maîtrisée

Archive ouverte | Guichard, Elisabeth | CCSD

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Archive ouverte | Reparet, Jean-Michel | CCSD

International audience. The effect of three different aroma compounds on the texture of starch dispersions during gelation and retrogradation was studied. Oscillatory measurements were used to follow gelation and to...

Physicochemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices

Archive ouverte | Arvisenet, Gaëlle | CCSD

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