검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Modelling of high quality pasta drying: mathematical model and validation Migliori M, Gabriele D, de Cindio B, Pollini CM Journal of Food Engineering, 69(4), 387, 2005 |
| 2 |
Modelling of high quality pasta drying: quality indices and industrial application Migliori M, Gabriele D, de Cindio B, Pollini CM Journal of Food Engineering, 71(3), 242, 2005 |
| 3 |
Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process de Cindio B, Gabriele D, Pollini CM, Peressini D, Sensidoni A Journal of Food Engineering, 52(1), 67, 2002 |
| 4 |
Filled snack production by co-extrusion-cooking: 2. Effect of processing on cereal mixtures de Cindio B, Gabriele D, Pollini CM, Peressini D, Sensidoni A Journal of Food Engineering, 54(1), 63, 2002 |
| 5 |
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties Peressini D, Sensidoni A, Pollini CM, Gabriele D, Migliori M, de Cindio B Journal of Food Engineering, 54(3), 227, 2002 |
| 6 |
A simple rheological model to predict filled fresh pasta failure during heat treatment de Cindio B, Celot F, Migliori M, Pollini CM Journal of Food Engineering, 48(1), 7, 2001 |