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Denis Cassan

Showing results (1-10 of 5) with videos related to

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Journal of Food Science|February 3, 2021
Processing a 100% legume pasta in a classical extruder without agglomeration during mixingKarima Laleg, Denis Cassan, Joël Abecassis, et al.
Plos One|September 8, 2016
Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume PastaKarima Laleg, Denis Cassan, Cécile Barron, et al.
Food & Function|July 21, 2015
Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperatureValérie Greffeuille, Agnès Marsset-Baglieri, Nicolas Molinari, et al.
Foods (Basel, Switzerland)|July 11, 2023
Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in FranceLoubnah Belahcen, Denis Cassan, Elodie Canaguier, et al.
Food Microbiology|December 4, 2023
Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of breadLauriane Mietton, Jennifer Mata-Orozco, Stephane Guezenec, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Journal of Food Science|February 3, 2021
Processing a 100% legume pasta in a classical extruder without agglomeration during mixingKarima Laleg, Denis Cassan, Joël Abecassis, et al.
Plos One|September 8, 2016
Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume PastaKarima Laleg, Denis Cassan, Cécile Barron, et al.
Food & Function|July 21, 2015
Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperatureValérie Greffeuille, Agnès Marsset-Baglieri, Nicolas Molinari, et al.
Foods (Basel, Switzerland)|July 11, 2023
Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in FranceLoubnah Belahcen, Denis Cassan, Elodie Canaguier, et al.
Food Microbiology|December 4, 2023
Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of breadLauriane Mietton, Jennifer Mata-Orozco, Stephane Guezenec, et al.
Pageof 1