Journal Articles
Current Research in Food Science
Year : 2021
CLAIRE GAIANI : Connect in order to contact the contributor
https://hal.univ-lorraine.fr/hal-03485216
Submitted on : Friday, December 17, 2021-10:27:22 AM
Last modification on : Wednesday, September 11, 2024-3:04:05 PM
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- HAL Id : hal-03485216 , version 1
- DOI : 10.1016/j.crfs.2021.08.007
- PUBMEDCENTRAL : PMC8405962
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Jia Zhao, Bhesh Bhandari, Claire Gaiani, Sangeeta Prakash. Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents. Current Research in Food Science, 2021, 4, pp.577-587. ⟨10.1016/j.crfs.2021.08.007⟩. ⟨hal-03485216⟩
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