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Freeze-thaw stability of konjac glucomannane-potato starch gels: Stability from macroscopic to microscopic scale, using image processing

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Bibliographic reference Lafarge, C. ; Cayot, N. ; Ribourg, L. ; Journaux, L. ; Bonnotte, A. ; et. al. Freeze-thaw stability of konjac glucomannane-potato starch gels: Stability from macroscopic to microscopic scale, using image processing. In: Refrigeration Science and Technology, Proc. 5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018,  2018, p. 133-137
Permanent URL http://hdl.handle.net/2078.1/210053