Contribution à l'étude de la texture d'un aliment à humidité intermédiaire préparé par cuisson-extrusion. Influence de sa composition
- Other title
- Contribution to the texture study of an intermediate moisture food prepared by extrusion cooking (en)
- Author
- RICHER SOTTY, Marie-Madeleine; SIMMTOS, Denise (Advisor (for a thesis or dissertation))
Université de Dijon, France (Degree-grantor) - Source
Contribution à l'étude de la texture d'un aliment à humidité intermédiaire préparé par cuisson-extrusion. Influence de sa composition. 1991, 101 p., ref : 145 ref
- Thesis number
- 91DIJOS059
- Document type
- Thesis (New Ph.D. thesis)
- Language
- French
- Keyword (fr)
- Aliment pour animal Cuisson Eau Ethane-1,2-diol Extrusion Formulation Produit à humidité intermédiaire Protéine Saccharose Texture
- Keyword (en)
- Feed Cooking Water Ethylene glycol Extrusion Formulation Intermediate moisture food Proteins Sucrose Texture
- Keyword (es)
- Alimento para animal Cocción Agua 1,2-Etanodiol Extrusión Formulación Producto con humedad intermediaria Proteína Sacarosa Textura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B15 Feed and pet food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 6403037
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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