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  1. 1
    Characterization of sponge cake baking in an instrumented pilot oven

    Characterization of sponge cake baking in an instrumented pilot oven von Sommier, Alain, Dumoulin, Elisabeth, Douiri, Imen, Chipeau, Christophe


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  2. 2
    Characterization of sponge cake baking in an instrumented pilot oven

    Characterization of sponge cake baking in an instrumented pilot oven von Sommier, Alain, Dumoulin, Elisabeth, Douiri, Imen, Chipeau, Christophe


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  3. 3
    Optimization of microwave cooking of courgette in terms of nutrient preservation and energy consumption

    Optimization of microwave cooking of courgette in terms of nutrient preservation and energy consumption von Douiri-Bedoui, Imen, Abdellaoui, Hajer, Alexa, Richard, Jacolot, Philippe, Druon, Cyril, Tessier, Frédéric J, Laguerre, Jean-Claude

    Veröffentlicht in Procedia food science

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  4. 4
    USE OF MIXTURE DESIGN AND FLOW CHARACTERISTICS TO FORMULATE ICE CREAM COMPOUND COATINGS

    USE OF MIXTURE DESIGN AND FLOW CHARACTERISTICS TO FORMULATE ICE CREAM COMPOUND COATINGS von GHORBEL, DORRA, DOUIRI, IMEN, ATTIA, HAMADI, TRIGUI, MOEZ


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