Consumption of a Functional Fermented Milk Containing Collagen Hydrolysate Improves the Concentration of Collagen-Specific Amino Acids in Plasma von Walrand, Stephane, Chiotelli, Eleni, Noirt, Florence, Mwewa, Sandrine, Lassel, Taous

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Effect of sodium chloride on the gelatinization of starch: A multimeasurement study von Chiotelli, Eleni, Pilosio, Giorgio, Le Meste, Martine

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Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of Starch von Chiotelli, Eleni, Le Meste, Martine

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Rheological behaviour of biscuit dough in relation to water mobility von Assifaoui, Ali, Champion, Dominique, Chiotelli, Eleni, Verel, Aliette

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Effect of Sucrose on the Thermomechanical Behavior of Concentrated Wheat and Waxy Corn Starch−Water Preparations von Chiotelli, Eleni, Rolée, Arnaud, Le Meste, Martine

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Effect of triglycerides on gelatinisation and rheological properties of concentrated potato starch preparations von Chiotelli, Eleni, Le Meste, Martine

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Rheological properties of soft wheat flour doughs: effect of salt and triglycerides von Chiotelli, E, Rolee, A, Le Meste, M

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COMPOSITION WITH A YOGURT-LIKE TEXTURE von KRÄMER, EVELYN, CHIOTELLI, ELENI, BRIEGLEB, CHRISTOPH, LYOTHIER, ARNAUD

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COMPOSITION WITH A YOGURT-LIKE TEXTURE von KRAEMER, EVELYN, CHIOTELLI, ELENI, BRIEGLEB, CHRISTOPH, LYOTHIER, ARNAUD

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COMPOSITION WITH A YOGURT-LIKE TEXTURE von KRAEMER, EVELYN, CHIOTELLI, ELENI, BRIEGLEB, CHRISTOPH, LYOTHIER, ARNAUD

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COMPOSITION WITH A YOGURT-LIKE TEXTURE von KRAEMER, EVELYN, CHIOTELLI, ELENI, BRIEGLEB, CHRISTOPH, LYOTHIER, ARNAUD

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COMPOSITION WITH YOGHURT TEXTURE von CHIOTELLI Eleni, BRIGLEB Kristof, KRAMER Evelin, LIOTER Arno

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composição com uma textura semelhante a iogurte von CHRISTOPH BRIEGLER, EVELYN KRÄMER, ELENI CHIOTELLI, ARNAUD LYOTHIER

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Composition with a yogurt-like texture von KRAEMER EVELYN, BRIEGLEB CHRISTOPH, LYOTHIER ARNAUD, CHIOTELLI ELENI

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