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pro vyhledávání: '"Ellen Thieffry"'
Autor:
Alain Le-Bail, Ellen Thieffry, Lucie Ribourg, Bruno Pontoire, Camille Jonchère, Patricia Le-Bail, Delphine Queveau, Chloé Bailhache, Mark Irle
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 94, pp.528-536. ⟨10.1016/j.foodhyd.2019.03.033⟩
Food Hydrocolloids, 2019, 94, pp.528-536. ⟨10.1016/j.foodhyd.2019.03.033⟩
Food Hydrocolloids, Elsevier, 2019, 94, pp.528-536. ⟨10.1016/j.foodhyd.2019.03.033⟩
Food Hydrocolloids, 2019, 94, pp.528-536. ⟨10.1016/j.foodhyd.2019.03.033⟩
This paper is a study of checking and breakage of dry cereal products like crackers. The products studied were produced on an industrial line; almost no cracks were observed for Plain crackers (PCs), whereas 100% of the crackers with topping (CTs) ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc03be245a6a7a8ab33cbe7196bf00db
https://hal.archives-ouvertes.fr/hal-02539350
https://hal.archives-ouvertes.fr/hal-02539350
