Authors: SCANLON MG FAHLOUL D SAPIRSTEIN HD

Citation: Mg. Scanlon et al., A MEASURE OF FRACTURE-TOUGHNESS OF BREAD CRUMB, Cereal chemistry, 74(5), 1997, pp. 612-613

Authors: FAHLOUL D SCANLON MG DUSHNICKY LG SYMONS SJ

Citation: D. Fahloul et al., THE FRACTURE-TOUGHNESS OF PEA TESTA IN RELATION TO TEMPERATURE ABUSE DURING FROZEN STORAGE, Food research international, 29(8), 1996, pp. 791-797

Authors: FAHLOUL D SCANLON MG

Citation: D. Fahloul et Mg. Scanlon, FRACTURE-MECHANICS ANALYSIS OF THE TEXTURE OF POTATOES, Journal of texture studies, 27(5), 1996, pp. 545-557

Authors: FAHLOUL D TRYSTRAM G MCFARLANE I DUQUENOY A

Citation: D. Fahloul et al., MEASUREMENTS AND PREDICTIVE MODELING OF HEAT FLUXES IN CONTINUOUS BAKING OVENS, Journal of food engineering, 26(4), 1995, pp. 469-479

Authors: FAHLOUL D TRYSTRAM G DUQUENOY A BARBOTTEAU I

Citation: D. Fahloul et al., MODELING HEAT AND MASS-TRANSFER IN BAND OVEN BISCUIT BAKING, Lebensmittel-Wissenschaft + Technologie, 27(2), 1994, pp. 119-124