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A modeling approach to develop high-protein extruded snacks, using legume (pulse) flours (Projet AIC 'Protex' 2016-2018)

Magdalena Kristiawan 1, *
* Corresponding author
1 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages
Mots-clés : Extrusion Protéines végétales
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Conference papers
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https://hal.inrae.fr/hal-02793973
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Submitted on : Friday, June 5, 2020 - 10:22:29 AM
Last modification on : Thursday, September 9, 2021 - 5:22:01 PM

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AIC Protex 2016_1.pdf
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  • HAL Id : hal-02793973, version 1
  • PRODINRA : 358586

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Magdalena Kristiawan. A modeling approach to develop high-protein extruded snacks, using legume (pulse) flours (Projet AIC 'Protex' 2016-2018). Aliments Modèles et Modèles d'Aliments (AMMAC - CEPIA INRA), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Mar 2016, Paris, France. ⟨hal-02793973⟩

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