2
Publications
54
Citations
2
H-Index
1996
Active since
Affiliations
R. Rizzotti is an author at École Nationale Supérieure des Beaux-Arts specializing in food chemistry, food engineering, and food texture.
Top concepts
HealthFood TextureFood ChemistryFood EngineeringRheologyNutritionFlavoromicsFood SafetyPublic HealthFood Technology
Publications per year
1996–1996
2
2
Interactions between food components in ice cream. Part 1: unfrozen emulsions
Jean-Luc Gelin, L. Poyen, R. Rizzotti et al. · Food Hydrocolloids · 1996 · 33 citations
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