Listar Institut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295 por autor "WHITWORTH, Martin"
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Basic knowledge models for the processing of bread as a solid foam
DELLA VALLE, Guy; CHIRON, Hubert; CICERELLI, Lucio ...(17. Conference of the European-Scientific-Association-on-Material-Forming (ESAFORM), FI, Espoo, 2014)Communication dans un congrès avec actes -
Basic knowledge models for the design of bread texture
DELLA VALLE, Guy; CHIRON, Hubert; CICERELLI, Lucio ...(Trends in Food Science and Technology. vol. 36, n° 1, pp. 5-14, 2014)Article de revue