Nutritional enrichment of crumbs by extrusion and impact of operating conditions on the physicochemical characteristics of the food products - Archive ouverte HAL Accéder directement au contenu
Poster De Conférence Année : 2016
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hal-02551396 , version 1 (22-04-2020)

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Aurélie Eberlé, Abdulkader Sankri, Abdellah Arhaliass, Roelens Guillaume, Delphine Kucma, et al.. Nutritional enrichment of crumbs by extrusion and impact of operating conditions on the physicochemical characteristics of the food products. 8th International Conference on the FoodFactory, Oct 2016, Laval, France. ⟨hal-02551396⟩
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