Journal Articles
Food science and biotechnology
Year : 2002
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https://imt-mines-albi.hal.science/hal-01826359
Submitted on : Friday, June 29, 2018-1:07:24 PM
Last modification on : Monday, November 20, 2023-11:44:23 AM
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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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