about
Structural, textural and sensory impact of sodium reduction on long fermented pizza.Protein network analysis - A new approach for quantifying wheat dough microstructure.Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructureGluten Polymer Networks-A Microstructural Classification in Complex Systems
P50
description
researcher (ORCID 0000-0001-6842-6129)
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wetenschapper
@nl
باحث (معرف أورسيد 0000-0001-6842-6129)
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name
Isabelle Lucas
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Isabelle Lucas
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type
label
Isabelle Lucas
@en
Isabelle Lucas
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prefLabel
Isabelle Lucas
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Isabelle Lucas
@nl
P31
P496
0000-0001-6842-6129