Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes

por Butt, Saba S., Mohammed, Idris K., Raghavan, Vivek, Osborne, James, Powell, Hugh, Charalambides, Maria N.
Publicado 2018

Modelling Processes and Products in the Cereal Chain

por Carvalho, Otilia, Charalambides, Maria N., Djekić, Ilija, Athanassiou, Christos, Bakalis, Serafim, Benedito, Jose, Briffaz, Aurelien, Castañé, Cristina, Della Valle, Guy, de Sousa, Isabel Maria Nunes, Erdogdu, Ferruh, Feyissa, Aberham Hailu, Kavallieratos, Nickolas G., Koulouris, Alexandros, Pojić, Milica, Raymundo, Anabela, Riudavets, Jordi, Sarghini, Fabrizio, Trematerra, Pasquale, Tonda, Alberto
Publicado 2021