The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

Author:

Aceves Lara César Arturo,Athès Violaine,Buche Patrice,Della Valle Guy,Farines VincentORCID,Fonseca FernandaORCID,Guillard Valérie,Kansou Kamal,Kristiawan Magdalena,Monclus Vincent,Mouret Jean-Roch,Ndiaye AmadouORCID,Neveu Pascal,Passot Stéphanie,Pénicaud CarolineORCID,Sablayrolles Jean-Marie,Salmon Jean-MichelORCID,Thomopoulos Rallou,Trelea Ioan Cristian

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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4. Energy balance of low hydrated starches transition under shear;Barron;Journal of Food Science,2002

5. Contribution aux méthodes d'argumentation pour la prise de décision. Application à l'arbitrage au sein de la filière céréalière;Bourguet,2010

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