Open AccessA reverse engineering approach of french breadmaking for nutritional purposes
Author(s) -
Laurent Chaunier,
Hubert Chiron,
Guy Della Valle,
Maren Bonnand-Ducasse,
Kamal Kansou,
Amadou Ndiaye,
Anne-Laure Réguerre,
Philippe Roussel,
Luc Saulnier,
Aamir Shehzad
Publication year - 2009
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - food science , viscosity , rheometer , glycemic index , creep , materials science , chemistry , composite material , process engineering , rheology , glycemic , microbiology and biotechnology , engineering , insulin , biology
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