검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Effect of matrix and particle type on rheological, textural and structural properties of broccoli pasta and noodles Silva E, Sagis LMC, van der Linden E, Scholten E Journal of Food Engineering, 119(1), 94, 2013 |
| 2 |
Agglomeration of durum wheat semolina: Thermodynamic approaches for hydration properties measurements Oulahna D, Hebrard A, Cuq B, Abecassis J, Fages J Journal of Food Engineering, 109(3), 619, 2012 |
| 3 |
Power consumption profile analysis during wet agglomeration process: Energy approach of wheat powder agglomeration Rondet E, Denavaut M, Mandato S, Duri A, Ruiz T, Cuq B Powder Technology, 229, 214, 2012 |
| 4 |
Morphological characterization of wheat powders, how to characterize the shape of particles? Saad M, Sadoudi A, Rondet E, Cuq B Journal of Food Engineering, 102(4), 293, 2011 |
| 5 |
Study of agglomeration mechanisms of food powders: Application to durum wheat semolina Saad MM, Barkouti A, Rondet E, Ruiz T, Cuq B Powder Technology, 208(2), 399, 2011 |