Laurice Pouvreau

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2014
Modulating protein interaction on a molecular and Microstructural level for texture control in protein based gels
Martin, A. H., Baigts Allende, D., Munialo, C. D., Urbonaite, V., Pouvreau, L. A. M. & de Jongh, H. H. J., 2014, The Changing Face of Food Manufacture: The Role of Hydrocolloids. Williams, P. A. & Phillips, G. O. (eds.). Cambridge UK, p. 64-70 (Gums and Stabilizers for the Food Industry; no. 17).
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review
3 Citations (Scopus)

Research output