Processing a 100% legume pasta in a classical extruder without agglomeration during mixing.

Laleg K, Cassan D, Abecassis J, Micard V

DOI: 10.1111/1750-3841.15604
Published: 2021 Mar
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.15604,
  title = {Processing a 100\% legume pasta in a classical extruder without agglomeration during mixing.},
  author = {Laleg K and Cassan D and Abecassis J and Micard V},
  year = {2021},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.15604},
  url = {https://doi.org/10.1111/1750-3841.15604}
}

RIS

TY  - JOUR
TI  - Processing a 100% legume pasta in a classical extruder without agglomeration during mixing.
AU  - Laleg K
AU  - Cassan D
AU  - Abecassis J
AU  - Micard V
PY  - 2021
JO  - Journal of food science
DO  - 10.1111/1750-3841.15604
UR  - https://doi.org/10.1111/1750-3841.15604
ER  -

APA

K, L., D, C., J, A., & V, M. (2021). Processing a 100% legume pasta in a classical extruder without agglomeration during mixing.. Journal of food science. https://doi.org/10.1111/1750-3841.15604

Source records

pubmed · retrieved 2026-09-26T02:35:58.987Z