Author:
Allais Irène,Edoura-Gaena Roch-Boris,Gros Jean-Bernard,Trystram Gilles
Reference42 articles.
1. Abecassis, J. & Chaurand, M. (1995). Maîtrise et optimisation de la fabrication des boudoirs, Industrial report, INRA, France, pp. 55.
2. Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter;Allais;Journal of Food Engineering,2006
3. Process control in the food industry;Bimbenet;Transactions of the Institution of Chemical Engineers, Part C,1992
4. Foams and surface rheological properties of [β]-casein, gliadin and glycinin;Bos;Colloids and Surfaces B: Biointerfaces,2003
5. Modelling heat and mass transfer during the continuous baking of biscuits;Broyart;Journal of Food Engineering,2002
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献