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CLAIRE GAIANI
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Comparative study of the evolution of particle structure during water sorption in different size classes of durum wheat semolinaSTP 2012 -7ème Colloque Science et Technologie des Poudres, Jul 2012, Toulouse, France. 9 p
Communication dans un congrès
hal-01768689v1
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Relationships between surface composition and functional properties of food powders5th International granulation workshop, Jun 2011, Lausanne, Switzerland. 8 p
Communication dans un congrès
hal-01753249v1
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Advances in Food Powder Agglomeration EngineeringAdvances in Food and Nutrition Research, 69 (1 ére édition), Elsevier, pp.240, 2013, Advances in Food and Nutrition Research, ⟨10.1016/B978-0-12-410540-9.00002-8⟩
Chapitre d'ouvrage
hal-01209443v1
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