Author

E. Debever

Institution: Université de Bourgogne

Observed institution: Université de Bourgogne

OpenAlex ID: A5067355995

A contribution to the study of staling of white bread: effect of water and hydrocolloid

1996 · S. Davidou, M. Le Meste, et al. · Food Hydrocolloids · 219

Works count: 1

Citation count: 218

H-index: 1

I10-index: 1