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Journal Articles Food science and biotechnology Year : 2002

A new reaction scheme for the starch hydrolysis and temperature policy influence during mashing

Xuân-Mi Meyer
Jacques Proth
  • Function : Author
Hervé Pingaud
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hal-01826359 , version 1 (29-06-2018)

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  • HAL Id : hal-01826359 , version 1

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Cédric Brandam, Xuân-Mi Meyer, Jacques Proth, Pierre Strehaiano, Hervé Pingaud. A new reaction scheme for the starch hydrolysis and temperature policy influence during mashing. Food science and biotechnology, 2002, 11 (1), p. 40-47. ⟨hal-01826359⟩
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