Authors: LAGOUEYTE N PAQUIN P

Citation: N. Lagoueyte et P. Paquin, EFFECTS OF MICROFLUIDIZATION ON THE FUNCTIONAL-PROPERTIES OF XANTHAN GUM, Food hydrocolloids, 12(3), 1998, pp. 365-371

Authors: LAGOUEYTE N LAGAUDE A DELAFUENTE BT

Citation: N. Lagoueyte et al., RHEOLOGICAL PROPERTIES OF RENNETED RECONSTITUTED MILK GELS BY PIEZOELECTRIC VISCOPROCESS - EFFECTS OF TEMPERATURE AND CALCIUM-PHOSPHATE, Journal of food science, 60(6), 1995, pp. 1344

Authors: LAGOUEYTE N LABLEE J LAGAUDE A DELAFUENTE BT

Citation: N. Lagoueyte et al., TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL, Journal of food science, 59(5), 1994, pp. 956-959

Authors: LAGOUEYTE N LABLEE J LAGAUDE A DELAFUENTE BT

Citation: N. Lagoueyte et al., TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL, Journal of food science, 59(5), 1994, pp. 956-959