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Journal articles
A new reaction scheme for the starch hydrolysis and temperature policy influence during mashing
Hervé Pingaud 2
Author IdHAL : herve-pingaud ORCID : https://orcid.org/0000-0001-5166-7727
1
LGC - Laboratoire de génie chimique [ancien site de Basso-Cambo] (Site de Basso-Cambo BP 1301 5 rue Paulin Talabot 31106 Toulouse cedex 1 - France)
- UT3 - Université Toulouse III - Paul Sabatier (118 route de Narbonne - 31062 Toulouse - France)
- Université Fédérale Toulouse Midi-Pyrénées (41 Allée Jules Guesde, 31000 Toulouse - France)
- CNRS - Centre National de la Recherche Scientifique : UMR5503 (France)
- Toulouse INP - Institut National Polytechnique (Toulouse) (France)
- Université Fédérale Toulouse Midi-Pyrénées (41 Allée Jules Guesde, 31000 Toulouse - France)
2
CGI - Centre Génie Industriel (Campus Jarlard - 81013 Albi CT Cédex 09 - France)
- IMT Mines Albi - IMT École nationale supérieure des Mines d'Albi-Carmaux (Campus Jarlard - Route de Teillet
81013 ALBI Cedex 09 - France)
- IMT - Institut Mines-Télécom [Paris] (37-39 Rue Dareau, 75014 Paris - France)
Document type :
Journal articles
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https://hal-mines-albi.archives-ouvertes.fr/hal-01826359
Contributor : Imt Mines Albi Imt Mines Albi Connect in order to contact the contributor
Submitted on : Friday, June 29, 2018 - 1:07:24 PM
Last modification on : Tuesday, July 13, 2021 - 8:20:05 AM
Contributor : Imt Mines Albi Imt Mines Albi Connect in order to contact the contributor
Submitted on : Friday, June 29, 2018 - 1:07:24 PM
Last modification on : Tuesday, July 13, 2021 - 8:20:05 AM
Identifiers
- HAL Id : hal-01826359, version 1
Collections
MINES-ALBI | CGI | CNRS | UNIV-TLSE3 | INSTITUT-TELECOM | LGC
Citation
Cédric Brandam, X. M. Meyer, J. Proth, P. Strehaiano, Hervé Pingaud. A new reaction scheme for the starch hydrolysis and temperature policy influence during mashing. Food science and biotechnology, Springer/Korean Society of Food Science and Technology, 2002, 11 (1), p. 40-47. ⟨hal-01826359⟩
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