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pro vyhledávání: '"Vandenbossche Maréchal, Virginie"'
Autor:
Vandenbossche Maréchal, Virginie, Rouilly, Antoine, Evon, Philippe, Candy, Laure, Pontalier, Pierre-Yves
Extrusion is a widely used process in the industry to produce foods with specific technological properties (color, texture, aroma, etc.). Its use dates back to the 1950s, mainly in extrusion cooking. Extrusion cooking is considered as a thermoplastic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::ceb33db525fdec70968b3c0248579323
https://hal.inrae.fr/hal-02788002
https://hal.inrae.fr/hal-02788002
Autor:
Vandenbossche Maréchal, Virginie, Rouilly, Antoine, Evon, Philippe, Candy, Laure, Pontalier, Pierre-Yves
Publikováno v:
Green Food Processing Techniques: Preservation, Transformation and Extraction
Green Food Processing Techniques: Preservation, Transformation and Extraction, Elsevier, Academic Press, 2019, 978-0-12-815353-6
Green Food Processing Techniques: Preservation, Transformation and Extraction, Elsevier, Academic Press, 2019, 978-0-12-815353-6
International audience; Extrusion is a widely used process in the industry to produce foods with specific technological properties (color, texture, aroma, etc.). Its use dates back to the 1950s, mainly in extrusion cooking. Extrusion cooking is consi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______212::ceb33db525fdec70968b3c0248579323
https://hal.inrae.fr/hal-02788002
https://hal.inrae.fr/hal-02788002
Autor:
Vandenbossche Maréchal, Virginie, Rouilly, Antoine, Evon, Philippe, Candy, Laure, Pontalier, Pierre-Yves
Publikováno v:
Green Food Processing Techniques: Preservation, Transformation and Extraction
Green Food Processing Techniques: Preservation, Transformation and Extraction, Elsevier, Academic Press, 2019, 978-0-12-815353-6
Green Food Processing Techniques: Preservation, Transformation and Extraction, Elsevier, Academic Press, 2019, 978-0-12-815353-6
International audience; Extrusion is a widely used process in the industry to produce foods with specific technological properties (color, texture, aroma, etc.). Its use dates back to the 1950s, mainly in extrusion cooking. Extrusion cooking is consi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::ceb33db525fdec70968b3c0248579323
https://hal.inrae.fr/hal-02788002
https://hal.inrae.fr/hal-02788002