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Cheio, José
6  Ergebnisse:
Personensuche X
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1

Evaluation of bread dough aeration during kneading by an ai..:

Asaithambi, Niveditha ; Fontaine, Joran ; Lancelot, Eloïse...
Journal of Food Engineering.  278 (2020)  - p. 109931 , 2020
Link: https://doi.org/10.1016/..
 
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2

Impact of resting time between mixing and shaping on the do..:

Jha, Piyush Kumar ; Chevallier, Sylvie ; Cheio, José..
Journal of Food Engineering.  194 (2017)  - p. 15-23 , 2017
Link: https://doi.org/10.1016/..
 
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3

Impact on dough aeration of pressure change during mixing:

Sadot, Mathieu ; Cheio, José ; Le-Bail, Alain
Journal of Food Engineering.  195 (2017)  - p. 150-157 , 2017
Link: https://doi.org/10.1016/..
 
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4

Influence of whip speed ratios on the inclusion of air into..:

Delaplace, Guillaume ; Coppenolle, Philippe ; Cheio, José.
Journal of Food Engineering.  108 (2012)  4 - p. 532-540 , 2012
Link: https://doi.org/10.1016/..
 
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5

Evaluation of bread dough aeration during kneading by an ai..:

Asaithambi, Niveditha ; Fontaine, Joran ; Lancelot, Eloïse...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2020.109931.  , 2020
Link: https://hal.science/hal-..
 
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6

Evaluation of bread dough aeration during kneading by an ai..:

Asaithambi, Niveditha ; Fontaine, Joran ; Lancelot, Eloïse...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2020.109931.  , 2020
Link: https://hal.science/hal-..
 
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