Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina-Reference-Cited by-同舟云学术

Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina

Published:2015-01 Issue: Volume:145 Page:25-36
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Hafsa I.,Mandato S.,Ruiz T.,Schuck P.,Jeantet R.,Mejean S.,Chevallier S.,Cuq B.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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3. AFNOR V03-050, 1970. Directives générales pour le dosage de l’azote avec minéralisation selon la méthode de Kjeldahl.

4. Gelatinization of corn grits by roll and extrusion-cooking;Anderson;Cereal Sci. Today,1969

5. Milk powder agglomerate growth and properties in fluidized bed agglomeration;Barkouti;Dairy Sci. Technol.,2013

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