معرفی
Joël Scher is a Professor at the University of Lorraine, specializing in Technology and Rheology of food powders. Contact: joel.scher@univ-lorraine.fr, Phone: +33 (0)3 83595853.
His research focuses on the technological and rheological properties of food powders, contributing to advancements in food science and processing methodologies. This area intersects with broader fields of Material Science and Chemical Engineering.
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