SANS study of a gluten protein gel: Why are SAXS and SANS profiles diffrents? Auteur(s): Banc A., Charbonneau C., Dahesh M., Morel Marie-Hélène, Ramos L.
Conference: Matière Molle pour la Science des Aliments (Montpellier, FR, 2015-10-28) Ref HAL: hal-01959307_v1 Exporter : BibTex | endNote Résumé: SANS study of a gluten protein gel: Why are SAXS and SANS profiles diffrents? |