Showing 1 - 2 results of 2 for search 'FOOD SCIENCE TECHNOLOGY', query time: 0.64s Refine Results
  1. 1
    Influence de la structuration de l'interface colloïdale sur la formulation et la biodisponibilité d'acides gras d'intérêt nutritionnel
    by Bourgeois, Christine
    Published 2019
    “... enriched food products adopt technological strategies to protect and stabilize the lipids while improving...”
    Get full text
    Doctoral Thesis
  2. 2
    Influence de la structuration de l'interface colloïdale sur la formulation et la biodisponibilité d'acides gras d'intérêt nutritionnel
    by Bourgeois, Christine
    Published 2019
    “... enriched food products adopt technological strategies to protect and stabilize the lipids while improving...”
    Get full text
    Doctoral Thesis
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