2012/01/01 by Frédéric Mabille, Joël Abécassis, Mabille, Frédéric +7
Nursing · #Food composition and properties
paper · doi:10.17180/sf3q-8884
Determination of relationships between grain structure and tissue behaviour are important factors to control the composition and properties of fractions obtained from milling. Development of assays to measure the grain or tissue mechanical properties, as well as modelling tools, lead to the identification of main characteristics involved in the different ways to rupture and permit development of predictive models. A database was built to create relationships between results from various scientific fields and obtained at distinct scales.