Modelling of water transport and swelling associated with starch gelatinization during rice cooking

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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025777
Contributor : Manuel Dornier <>
Submitted on : Tuesday, February 19, 2019 - 6:46:20 PM
Last modification on : Wednesday, April 3, 2019 - 11:37:00 AM

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  • HAL Id : hal-02025777, version 1

Citation

A. Briffaz, P. Bohuon, J.-M. Méot, Manuel Dornier, C. Mestres. Modelling of water transport and swelling associated with starch gelatinization during rice cooking. Journal of Food Engineering, Elsevier, 2014, 121, pp.143-151. ⟨hal-02025777⟩

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