J. Mottar is an author at Flemish Government specializing in thermodynamics, food safety, and food processing.
Top concepts
HealthEngineeringFood SafetyThermodynamicsFood ProcessingFood TechnologyBiochemistryFood QualityMeat ScienceBiotechnology
Publications per year
1981–1989
3
3
Effect of Heat-Induced Association of Whey Proteins and Casein Micelles on Yogurt Texture
J. Mottar, A. Bassier, Marcel Joniau et al. · Journal of Dairy Science · 1989 · 153 citations · Full text
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1–3 of 3