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February 2, 2021Journal of Food ScienceOpen Access

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

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Authors

KLKarima LalegDCDenis CassanUniversité de MontpellierJAJoël AbécassisIngénierie des Agropolymères et Technologies Emergentes

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Laleg et al. (2021) studied this question.

synapsesocial.com/papers/69ff94f44716aad0cc8565c5https://doi.org/10.1111/1750-3841.15604
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