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Results:
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Results: 2
Degradation of methylcellulose during ultra-high pressure homogenisation
Authors:
Floury, J Desrumaux, A Axelos, MAV Legrand, J
Citation:
J. Floury et al., Degradation of methylcellulose during ultra-high pressure homogenisation, FOOD HYDROC, 16(1), 2002, pp. 47-53
Effect of free fatty acids addition on corn grits extrusion cooking
Authors:
Desrumaux, A Bouvier, JM Burri, J
Citation:
A. Desrumaux et al., Effect of free fatty acids addition on corn grits extrusion cooking, CEREAL CHEM, 76(5), 1999, pp. 699-704
Risultati:
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