Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction

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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025775
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Submitted on : Tuesday, February 19, 2019 - 6:45:55 PM
Last modification on : Wednesday, April 3, 2019 - 11:47:54 AM

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  • HAL Id : hal-02025775, version 1

Citation

A. Briffaz, P. Bohuon, J.M. Meot, B. Pons, F. Matencio, et al.. Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction. Journal of Food Engineering, Elsevier, 2014, 141, pp.99-106. ⟨hal-02025775⟩

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