Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake | OCL

Open Access

Issue		OCL Volume 19, Number 2, Mars-Avril 2012


Page(s)		101 - 110
Section		Dossier : Fonctionnalités des huiles
DOI		https://doi.org/10.1051/ocl.2012.0434
Published online		15 March 2012

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