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- SANS study of a gluten protein gel: Why are SAXS and SANS profiles diffrents? hal link

Auteur(s): Banc A.(Corresp.), Charbonneau C., Dahesh M., Morel Marie-Hélène, Ramos L.

Conference: Matière Molle pour la Science des Aliments (Montpellier, FR, 2015-10-28)


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Résumé:

SANS study of a gluten protein gel: Why are SAXS and SANS profiles diffrents?