Documents publiés en "2016"

Wang, C., Natale, G., Virgilio, N., & Heuzey, M.-C. (2016). Synergistic gelation of gelatin B with xanthan gum. Food Hydrocolloids, 60, 374-383. Lien externe

Ye, L., Wang, C., Wang, S., Zhou, S., & Liu, X. (2016). Thermal and rheological properties of brown flour from Indica rice. Journal of Cereal Science, 70, 270-274. Lien externe