검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Starch gelatinization as measured by rheological properties of the dough Sikora M, Kowalski S, Krystyjan M, Ziobro R, Wrona P, Curic D, LeBail A Journal of Food Engineering, 96(4), 505, 2010 |
| 2 |
Numerical modeling of a high pressure thawing process of a biomaterial Ousegui A, LeBail A, Havet M AIChE Journal, 54(2), 544, 2008 |
| 3 |
High pressure thawing of fish and shellfish Rouille J, Lebail A, Ramaswamy HS, Leclerc L Journal of Food Engineering, 53(1), 83, 2002 |
| 4 |
Improvement of heat transfer during low temperature pasteurization processes LeBail A, Cornier G Journal of Food Engineering, 27(4), 409, 1996 |
| 5 |
Ab-Initio Crystal-Structure Determination of VO(H2Po2)2.H2O from X-Ray and Neutron Powder Diffraction Data - A Monodimensional Vanadium(IV) Hypophosphite Lebail A, Marcos MD, Amoros P Inorganic Chemistry, 33(12), 2607, 1994 |