Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches

Anne-Laure Moufle; Julie Jamet; Romdhane Karoui

doi:10.1007/s11947-017-2018-9

Article Dans Une Revue Food and Bioprocess Technology Année : 2018

Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches

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1

Anne-Laure Moufle

Fonction : Auteur

BioEcoAgro - Equipe 9 - Structure-function relationship at the service of the reasoned formulation of food and ingredients

Julie Jamet

Fonction : Auteur

Romdhane Karoui

Fonction : Auteur
PersonId : 769955
ORCID : 0000-0003-3896-6081
IdRef : 07996401X

BioEcoAgro - Equipe 9 - Structure-function relationship at the service of the reasoned formulation of food and ingredients

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Sciences du Vivant [q-bio] Sciences de l'environnement

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https://univ-artois.hal.science/hal-03617727

Soumis le : mercredi 23 mars 2022-16:29:08

Dernière modification le : lundi 12 février 2024-16:43:31

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hal-03617727 , version 1 (23-03-2022)

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HAL Id : hal-03617727 , version 1
DOI : 10.1007/s11947-017-2018-9

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Anne-Laure Moufle, Julie Jamet, Romdhane Karoui. Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches. Food and Bioprocess Technology, 2018, 11 (2), pp.380-398. ⟨10.1007/s11947-017-2018-9⟩. ⟨hal-03617727⟩

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Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches

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