Statistics
Publications
1
Citations
30
H-Index
1
Active since
1989
Affiliations
Université Claude Bernard Lyon 1(Current)
S. DIDIER is an author at Université Claude Bernard Lyon 1 specializing in sorption isotherms, starch physicochemical properties, and food drying.
Publications per year
1989–1989
1
1
Physical properties of cassava mash
A. GEVAUDAN, Gérard Chuzel, S. DIDIER et al. · International Journal of Food Science & Technology · 1989 · 30 citations
Agriculture, Agronomy, Food Science +17
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