Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion
| Autor: | Kristiawan, M., Della Valle, G., Kansou, K., Ndiaye, A., Vergnes, B. |
|---|---|
| Zdroj: | In Journal of Food Engineering April 2019 246:160-178 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect