A modeling approach to develop high-protein extruded snacks, using legume (pulse) flours (Projet AIC 'Protex' 2016-2018) - Archive ouverte HAL Access content directly
Conference Papers Year : 2016

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

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Life Sciences [q-bio] Food engineering Engineering Sciences [physics] Chemical and Process Engineering
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Submitted on : Friday, June 5, 2020-10:22:29 AM

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hal-02793973 , version 1 (05-06-2020)

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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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