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


SeminarNexus of Food, Energy & Water
Country/TerritoryUnited States
CityNew Orleans
Internet address

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