Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Éric Rondet"'
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, 2021, 298, pp.110484. ⟨10.1016/j.jfoodeng.2021.110484⟩
Journal of Food Engineering, 2021, 298, pp.110484. ⟨10.1016/j.jfoodeng.2021.110484⟩
International audience; This study aimed to identify the microstructural parameters of the crust which can explain the crispness of French fries. The French fry microstructure was visualized by X-ray micro-computed tomography (XMT). Analysis of the i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce8eb1e0dd8046e1a3affbf19f2d4ecc
https://doi.org/10.1016/j.jfoodeng.2021.110484
https://doi.org/10.1016/j.jfoodeng.2021.110484
Publikováno v:
KONA Powder and Particle Journal, Vol 27, Iss 0, Pp 174-185 (2014)
The kneading of a powder generates a product made of three phases (solid/liquid/gas) that interact through many interfaces. The respective proportions of each phase can vary according to the process parameters and the applied stress. After the initia
Externí odkaz:
https://doaj.org/article/1c72619a6c9d4f74a5868a7e04a1621f