Reference : Caking phenomena and physical parameters of amorphous inulin related to adsorption and d...
Scientific congresses and symposiums : Poster
Life sciences : Food science
http://hdl.handle.net/2268/120510
Caking phenomena and physical parameters of amorphous inulin related to adsorption and desorption isotherms.
English
Ronkart, Sébastien [> >]
Paquot, Michel mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Fougnies [> >]
Van Herck, Jean-Claude [> >]
Deroanne, Claude [Faculté Universitaire des Sciences Agronomiques de Gembloux - FUSAGx > > Unité de Technologie des industries agro-alimentaires > >]
Norberg, Bernadette [Facultés Universitaires Notre-Dame de la Paix - Namur - FUNDP > > > >]
Wouters, J. [> >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Mar-2006
Yes
International
Fourth international Workshop on Water in Food
du 27 mars au 28 mars 2006
Bruxelles
Belgique
http://hdl.handle.net/2268/120510

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