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

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Impact of fluidized bed granulation on structure and functional properties of the agglomerates based on the durum wheat semolina

Published:2018-02 Issue: Volume:45 Page:73-83
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Bellocq Bettina,Cuq Bernard,Ruiz Thierry,Duri Agnès,Cronin Kevin,Ring Denis

Funder

Agence Nationale de la Recherche

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference37 articles.

1. American Association of Cereal Chemists (Official M);AACC,2000

2. Other traditional durum derived products;Abecassis,2012

3. Directives générales pour le dosage de l'azote avec minéralisation selon la méthode de Kjeldahl;AFNOR,1970

4. Kinetics of agglomeration of milk powder in a vibro-fluidized bed;Banjac,1998

5. Structuration of wheat powder by wet agglomeration: case of size association mechanism;Barkouti;Powder Technology,2014

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3. Rheological and tribological properties of native potato starch agglomerated by fluidized bed granulator;International Journal of Biological Macromolecules;2024-04

4. Effect of stirring speed and particle size on couscous powder reconstitution;Powder Technology;2023-12

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