검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour De Pilli T, Jouppila K, Ikonen J, Kansikas J, Derossi A, Severini C Journal of Food Engineering, 87(4), 495, 2008 |
| 2 |
Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study De Pilli T, Severini C, Baiano A, Derossi A, Arhaliass A, Legrand J Journal of Food Engineering, 70(1), 109, 2005 |