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Works (2)

3D printing to modulate the texture of starch-based food

Journal of Food Engineering
2023-08 | Journal article
DOI: 10.1016/j.jfoodeng.2023.111499
Contributors: Y. Bugarin-Castillo; P. Rando; M. Clabaux; G. Moulin; M. Ramaioli
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Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour

LWT
2022-01 | Journal article
DOI: 10.1016/j.lwt.2021.112770
Contributors: Svenja Krause; Eugenia Ayebea Asamoah; Gabrielle Moulin; Catherine Bonazzi; Barbara Rega
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