Early stage of cheese making, a two-step aging dynamics in soft protein gels

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Journal
SPIRE - Sciences Po Institutional REpository
Published
2024-09-09
Primary Topic
Probiotics and Fermented Foods
Type
article
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article

Early stage of cheese making, a two-step aging dynamics in soft protein gels

Thomas Gibaud
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SPIRE - Sciences Po Institutional REpository
Probiotics and Fermented Foods
article

Early stage of cheese making, a two-step aging dynamics in soft protein gels

Thomas Gibaud
article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
École Normale Supérieure de Lyon (FR), Laboratoire de Physique de l'ENS de Lyon (FR)
Zero hunger
Openalex Percentile: Top 75%
Probiotics and Fermented Foods
Open Access PDFOpenAlex
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Early stage of cheese making, a two-step aging dynamics in soft protein gels — Thomas Gibaud · SPIRE - Sciences Po Institutional REpository (2024) | TGRS Research Map | TGRS