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Véronique Suzanne Santé-Lhoutellier
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Documents
Présentation
Publications
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Addition of fibers in frankfurters modifies the ready-to-swallow food bolus properties and oral bioaccessibility of nutrients after in vitro mastication61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France
Communication dans un congrès
hal-02739386v1
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Kinetics of food bolus formation and nutrient bioaccessibility as a function of the progress of mastication of Frankfurters models4. International Conference on Food oral Processing - Physics, Physiology and Psychology of Eating, Jul 2016, Lausanne, Switzerland. 1 p., 2016
Poster de conférence
hal-02739260v1
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