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Table Olive Production and Processing

Book of abstracts of the 14th International Workshop on Molecular and Physical Gastronomy

This H. 2022. Using the disperse system formalism, DSF, to determine the first two classes of complex suspensions, 2. DOI: 10.17180/ijmpg-2022-art02.

Burke RM, Danaher P. 2022. Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, 1. DOI: 10.17180/ijmpg-2022-art01.

The International Journal of Molecular and Physical Gastronomy published Conference Proceedings