Mixture design applied for formulation and characterization of vegetal-based fermented products. - Université de Lorraine Access content directly
Conference Papers Year : 2021

Mixture design applied for formulation and characterization of vegetal-based fermented products.

No file

Dates and versions

hal-03913618 , version 1 (27-12-2022)

Identifiers

  • HAL Id : hal-03913618 , version 1

Cite

Aldjia Ait Chekdid, Cyril J.F. Kahn, Eulalie Prévot, Mathieu Ferrières, Béatrice Lemois, et al.. Mixture design applied for formulation and characterization of vegetal-based fermented products.. 3rd Edition of Euro-Global Conference on Food Science and Technology., Magnus group, Sep 2021, Paris, France. ⟨hal-03913618⟩
19 View
0 Download

Share

Gmail Facebook X LinkedIn More