Phenomenological model of oral processing of high-protein extruded pea flour - Archive ouverte HAL
Poster De Conférence Année : 2018

Phenomenological model of oral processing of high-protein extruded pea flour

Résumé

Phenomenological model of oral processing of high-protein extruded pea flour . 32. EFFoST International Conference
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Dates et versions

hal-02154419 , version 1 (12-06-2019)

Identifiants

  • HAL Id : hal-02154419 , version 1
  • PRODINRA : 457379

Citer

Magdalena Kristiawan, Thomas Mégaradémy, Christine Alchamieh, Anne-Laure Reguerre, Azad Emin, et al.. Phenomenological model of oral processing of high-protein extruded pea flour. 32. EFFoST International Conference, Nov 2018, Nantes, France. 2018. ⟨hal-02154419⟩
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