Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters

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https://hal-univ-lyon1.archives-ouvertes.fr/hal-01887354
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Submitted on : Thursday, October 4, 2018 - 9:28:05 AM
Last modification on : Friday, June 21, 2019 - 11:40:41 AM

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Alexandre Caillet, Claudia Cogné, Julien Andrieu, Pierre Laurent, Alain Rivoire. Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters. LWT - Food Science and Technology, Elsevier, 2003, 36 (8), pp.743 - 749. ⟨10.1016/S0023-6438(03)00094-X⟩. ⟨hal-01887354⟩

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