Interactions between biopolymers, solutes and water as controlling factors of the structuring pathway in food matrices: Material science based guidelines for the design of bakery products with improved nutritional profile.

Research output: Contribution to conferenceAbstract

Original languageEnglish
Publication statusPublished - 19 Mar 2018
EventNexus of Food, Energy & Water - New Orleans, United States
Duration: 18 Mar 201822 Mar 2018
https://www.acs.org/content/acs/en/meetings/acs-meetings/about/meetings-archive/opening-session.html#spring-2018

Seminar

SeminarNexus of Food, Energy & Water
CountryUnited States
CityNew Orleans
Period18/03/1822/03/18
Internet address

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