Laboratory of Food Chemistry and Biochemistry
KU Leuven
Leuven 3001
Belgium
0032 16 32 19 17 (Phone)
Email Christophe M. Courtin
List of Papers
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| BM6 |
Redefining the role of the gluten network in the rheology of wheat dough
Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Christophe M. Courtin, and Paula Moldenaers
Monday 1:30 Constellation F (Track 4) |
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