Optimisation de la transformation de matières premières issues de cultures associées légumineuse - blé tendre par une bonne connaissance de la physico-chimie des ingrédients et du procédé de fabrication

Optimisation de la transformation de matières premières issues de cultures associées légumineuse - blé tendre par une bonne connaissance de la physico-chimie des ingrédients et du procédé de fabrication

Le mélange blé - légumineuse constitue une option prometteuse pour le développement de pratiques agricoles durables et la fourniture de protéines de bonne qualité nutritionnelle. Des filières de transformation des cultures associées intégrant la gestion d’un mélange jusqu’à la fabrication d’un produ...

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Bibliographic Details
Main Author:	Monnet, Anne-Flore
Other Authors:	Université Paris-Saclay (ComUE)
Language:	fr
Published:	2018
Subjects:	Filière Ingénierie reverse Variabilité matières premières Optimisation multicritères Qualité des cakes Protéine Amidon Food chain Reverse engineering Variability of the raw materials Multicriteria optimization Cake quality Proteins Starch 664.07
Online Access:	http://www.theses.fr/2018SACLA031/document

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