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La digestibilité protéique des pâtes alimentaires et leur a..:
Brossard, Chantal
;
Petitot, Maud
;
Barron, Cecile
...
hal-02815784. , 2010
Link:
https://hal.inrae.fr/hal-02815784
RT Journal T1 <Title>La digestibilité protéique des pâtes alimentaires et leur allergénicité sont-elles influencées par le séchage</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftccsdartic:oai:HAL:hal-02815784v1&Exemplar=1&LAN=DE A1 Brossard, Chantal A1 Petitot, Maud A1 Barron, Cecile A1 Larre, Colette A1 Legoux, Marie-Anne A1 Paty, E A1 Micard, Valérie A1 Denery-Papini, Sandra PB HAL CCSD YR 2010 K1 technologie alimentaire K1 génie des procédés K1 protéine K1 [SDV.IDA]Life Sciences [q-bio]/Food engineering K1 [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering JF hal-02815784 LK http://dx.doi.org/https://hal.inrae.fr/hal-02815784 DO https://hal.inrae.fr/hal-02815784 SF ELIB - SuUB Bremen
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