Colloidal Biochemistry

Led by: Alina CULETU
Fields: Products and process engineering
Institution: National Research and Development Institute of Food Bioresources (IBA)
Scientists/Total: 2/4
Keywords:  -
Presentation

Rheological properties of dough, control of colloidal stability during thermal processing, shelf-life of food products, adulteration of food, thermal transitions.

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Contact

Str. Dinu Vintilă nr. 6, 021102
Municipiul București, România
Tel: +40 21 2109128 +40 21 2113639
Fax: +40 31 6205833; +40 31 6205834
eMail: alin...@hevs.ch

 

 

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