Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp' 2013-2015) - Archive ouverte HAL Access content directly
Conference Papers Year : 2015

Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp' 2013-2015)

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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, 2020-4:18:56 PM

Last modification on : Friday, August 5, 2022-2:54:00 PM

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hal-02798651 , version 1 (05-06-2020)

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  • HAL Id : hal-02798651 , version 1
  • PRODINRA : 358609

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Magdalena Kristiawan, Guy G. Della Valle, Kamal Kansou, Amadou Ndiaye. Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp' 2013-2015). Séminaire Intégration des Connaissances et des Modèles (INCOM - CEPIA INRA), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Apr 2015, Paris, France. ⟨hal-02798651⟩

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CNRS INRA I2M-BX INRAE ARTS-ET-METIERS-SCIENCES-ET-TECHNOLOGIES
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