검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Thermal and structural heterogeneities during cooking of a starch-based product by a non-intrusive ring sensor Guerin R, Delaplace G, Bouvier L, Debreyne P, Furling O, Beudon D, Leuliet JC Chemical Engineering and Processing, 46(4), 343, 2007 |
| 2 |
A method for detecting in real time structure changes of food products during a heat transfer process Guerin R, Delaplace G, Dieulot JY, Leuliet JC, Lebouche M Journal of Food Engineering, 64(3), 289, 2004 |