Open AccessExtrudabilité et stabilité des mélanges riches en matières grasses en cuisson-extrusion. Comparaison entre extrudeurs mono-vis et bi-vis.
Author(s) -
Teresa De Pilli,
C. Severini,
Antonietta Baiano,
Abdellah Arhaliass,
Jack Legrand
Publication year - 2004
Publication title -
sciences des aliments
Language(s) - French
Resource type - Journals
eISSN - 2116-5912
pISSN - 0240-8813
DOI - 10.3166/sda.24.307-322
Subject(s) - extrusion , chemistry , materials science , metallurgy
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