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Joël Abecassis

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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.
Journal of Agricultural and Food Chemistry|March 20, 2003
Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat branCarole Antoine, Stéphane Peyron, Frédéric Mabille, et al.
Pageof 1

Showing results (1-10 of 2) 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.
Journal of Agricultural and Food Chemistry|March 20, 2003
Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat branCarole Antoine, Stéphane Peyron, Frédéric Mabille, et al.
Pageof 1