검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Melt growth and shrinkage at the exit of the die in the extrusion-cooking process Arhaliass A, Bouvier JM, Legrand J Journal of Food Engineering, 60(2), 185, 2003 |
| 2 |
Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins Sancho F, Lambert Y, Demazeau G, Largeteau A, Bouvier JM, Narbonne JF Journal of Food Engineering, 39(3), 247, 1999 |
| 3 |
Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits Maache-Rezzoug Z, Bouvier JM, Allaf K, Patras C Journal of Food Engineering, 35(1), 23, 1998 |
| 4 |
Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits Maache-Rezzoug Z, Bouvier JM, Allaf K, Patras C Journal of Food Engineering, 35(1), 43, 1998 |
| 5 |
Modeling of Solid/Liquid Expression for Cellular Materials Lanoiselle JL, Vorobyov EI, Bouvier JM, Piar G AIChE Journal, 42(7), 2057, 1996 |
| 6 |
Die design and dough expansion in low moisture extrusion-cooking process Bouzaza D, Arhaliass A, Bouvier JM Journal of Food Engineering, 29(2), 139, 1996 |