Journal Articles
Food Hydrocolloids
Year : 2022
CLAIRE GAIANI : Connect in order to contact the contributor
https://hal.univ-lorraine.fr/hal-03470213
Submitted on : Wednesday, December 8, 2021-10:23:33 AM
Last modification on : Monday, April 15, 2024-11:25:23 AM
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- HAL Id : hal-03470213 , version 1
- DOI : 10.1016/j.foodhyd.2021.107389
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Thierry Hellebois, Claire Gaiani, Christos Soukoulis. Freeze − thaw induced structuration of whey protein − alfalfa (Medicago sativa L.) galactomannan binary systems. Food Hydrocolloids, 2022, 125, pp.107389. ⟨10.1016/j.foodhyd.2021.107389⟩. ⟨hal-03470213⟩
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