- Titre
- Start-up shear of near-critical gels made of gluten proteins
- Créateurs - sans rôle
- Amélie Banc - Université de Montpellier, Laboratoire Charles Coulomb - L2C
- Colloque
- International Symposium on food rheology and structure (Wageningen, Netherlands, 11/06/2023–15/06/2023)
- Identifiants
- 9981661509311
- Unité académique
- Laboratoire Charles Coulomb - L2C
- Langue
- English
- Type de ressource
- Conference proceeding
- Champs locaux
- hal-04649718
Acte de colloque
Start-up shear of near-critical gels made of gluten proteins
International Symposium on food rheology and structure (Wageningen, Netherlands, 11/06/2023–15/06/2023)
Indicateurs
1 Consultations de la notice