Magdalena Kristiawan
Présentation
Publications
Publications
Effect of processing on morphological features and mechanical properties of extruded pea starch-protein composites.19th European Mechanics of Materials Conference (EMMC 19), May 2024, Madrid, Spain |
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Vers la modélisation de l'extrusion bi-vis pour la bioraffinerie des biomasses ligno-cellulosiques et l'obtention d'agromatériaux.19ème Société Française de Génie des Procédés (SFGP 19), Oct 2024, Deauville, France |
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Extruded fava bean ingredients for dairy product application14th edition of the International Congress on Engineering and Food (ICEF14)., Jun 2023, Nantes, France |
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Oral and gastrointestinal digestion of beef burgers supplemented with fava bean (Vicia fava) flour: improvement of nutritional profile14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
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Elaboration of cereals and legumes-based extruded foods guided by rheology and simulation14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
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Elaboration d'aliments à base de céréales et de légumineuses par extrusion bi-vis guidée par la rhéologie et la simulation56ème Groupe Français de Rhéologie (GFR), Oct 2022, Rennes, France |
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Processing and mechanical behavior of extruded starch-protein compositesAnnual European Rheology Conference (AERC 2022), Apr 2022, Sevilla, Spain |
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Functional and nutritional properties of fava bean ingredients processed using extrusionFood Chemistry & Technology, Oct 2022, Roma, Italy |
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Microstructure and local mechanical properties of starch/protein compositesRheology and Food structuring & destructuring., INRAE-SayFood & INRAE-BIA, Mar 2021, Webinar, France |
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Détermination du comportement rhéologique de composites amylo-protéiques en vue de leur élaboration par extrusion55ème Congrès du Groupe Français de Rhéologie (GFR), Oct 2021, Bordeaux, France |
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Détermination du comportement rhéologique des protéagineux à l’état fondu en vue de leur transformation par extrusion55ème Congrès du Groupe Français de Rhéologie (GFR), Pierre LIDON (LOF - UB), Guillaume OVARLEZ (LOF - CNRS), Emmanuelle ABISSET-CHAVANNE (I2M - ENSAM), Jean GIMENEZ (LOF - CNRS), Oct 2021, Bordeaux, France |
Extrusion d’aliments composites à base de farine de pois et de ses biopolymères, et simulation du procédé3e Rencontres francophones légumineuses Toulouse, Feb 2021, Toulouse, France |
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Rheological behaviour of molten pea composites for extrusion processing18th International Congress on Rheology, Dec 2020, Rio de Janeiro, Brazil |
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Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)Journée SFGP du groupe Ingénierie Avancée des Procédés "Simulation des procédés dans les industries agroalimentaires", May 2019, Montpellier, France |
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Artificial oral processing of extruded pea flour snacks.13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia |
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Food process models for training purpose through knowledge engineering methods13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia |
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Effect of morphology on the elastoplastic behaviour of pea based starch-protein composites24e Congrès Français de Mécanique (CFM), Aug 2019, Brest, France |
Élaboration de différentes morphologies de composites d’amidon et de protéines de pois guidée par la simulation numérique de l’extrusionCongrès de la Société Française de Génie des Procédés (SFGP), Oct 2019, Nantes, France |
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Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissancesSFGP 2019, Oct 2019, Nantes, France |
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Viscosity of artificial bolus of high protein extruded snacksAnnual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrento, Italy |
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Modélisation discrète de la déconstruction d’aliments - projet AIC MiDiDAMMétaséminaire CEPIA 2018, Mar 2018, Paris, France |
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Chewing behavior of high-protein expanded pea flour5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom |
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Experimental investigations of the spherical taylor-couette flow using electrodiffusion techniqueConference on Topical Problems of Fluid Mechanics 2017, Feb 2013, Prague, Czech Republic. pp.8, ⟨10.14311/TPFM.2017.028⟩ |
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Modifications des biopolymères lors de la texturation de substrats protéiques végétaux par extrusion: Méthodes et applicationsConférence de Comité Scientifique IMROVE (Institut Mutualisé pour les Protéines Végétales), Institut Mutualisé pour les Protéines Végétale (IMPROVE). Dury, FRA., Feb 2016, Paris, France |
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Cuisson-Extrusion (Bi-Vis).Module d’Enseignement Numérique: Modélisation & Simulation des Transformations Agri & Agro-Alimentaires (Mestral), Feb 2016, Paris, France |
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A modeling approach to develop high-protein extruded snacks, using legume (pulse) flours (Projet AIC 'Protex' 2016-2018)Aliments Modèles et Modèles d'Aliments (AMMAC - CEPIA INRA), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Mar 2016, Paris, France |
Phenomenological model of maize starches expansion by extrusionESAFORM 2016, Ecole Centrale de Nantes (ECN). Nantes, FRA. University of Zaragoza - Universidad de Zaragoza (Zaragoza), ESP., Apr 2016, Nantes, France. pp.180002, ⟨10.1063/1.4963605⟩ |
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Phenomenological Model of Maize Starches Expansion by Extrusion19th International Conference on Material Forming (esaform 2016), Apr 2016, Nantes, France. pp.UNSP 180002 |
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Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp' 2013-2015)Séminaire Intégration des Connaissances et des Modèles (INCOM - CEPIA INRA), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Apr 2015, Paris, France |
Modelling starch expansion by twin screw extrusionLudovic Club, SCC Company, Mar 2015, Lyon, France |
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Experimental investigation of nozzle shape effect on wall shear stress beneath impinging round jetInternational Conference on Mechanics, Fluid Mechanics, Heat and Mass Transfer (MFMHMT 2014), Feb 2014, Interlaken, Switzerland |
Analysis of the expansion phenomenon during the extrusion process : Experiments and modelLudovic Club 2014, Mar 2014, Lyon, France |
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Coupling phenomenological model of expansion with mechanical model of starchy products extrusion49. congrès du Groupe Français de Rhéologie: Rhéologie et approches mul physiques couplées, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2014, Grenoble, France |
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Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp')Séminaire Intégration des Connaissances et des Modèles (INCOM), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Apr 2014, Paris, France |
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Impinging jet passive control fo wall shear stress enhancement15. International Heat Transfer Conference, IHTC-15, Kyoto University [Kyoto] (KU). Kyoto, JPN., Aug 2014, Kyoto, Japan |
Modélisation des propriétés viscoélastiques linéaire d’amidon de pomme de terre amorphe en fonction de la température et la teneur en eau48. Congrès du groupe français de rhéologie : Modèles et Rhéologie, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2013, Nantes, France |
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Variety of flow regimes in Taylor-Couette-Poiseuille flow18. International Couette-Taylor Workshop - ICTW 2013, Jun 2013, Enschede, Netherlands |
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Coupling qualitative modelling of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp')Séminaire Intégration des Connaissances et des Modèles (INCOM), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Apr 2013, Paris, France |
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Wall shear rates and stagnation mass transfer on a plate in axisymmetric and cross impinging jets6. European Thermal Sciences Conference (Eurotherm 2012), EUROTHERM Committee. FRA., Sep 2012, Poitiers, France |
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Wall velocity gradients in Taylor-Couette-Poiseuille flowCongrès National de Mécanique des Fluides (CNMF), Université des Sciences et de la Technologie Houari Boumediène (USTHB). DZA. Association Algérienne de Physique., Sep 2012, Alger, Algérie |
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Détermination de comportements visqueux pour l’extrusion de formulations de céréales petit-déjeuner47. Colloque National du Groupe Français de Rhéologie, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2012, Pau, France |
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Wall shear rate components for wavy Taylor-Couette flow19. International Congress of Chemical and Process Engineering CHISA 2010 and the 7. European Congress of Chemical Engineering ECCE-7, Aug 2010, Prague, Czech Republic |
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Spatial mapping of wall velocity gradients for wavy Taylor-Couette flow2. International Conference on Energy Conversion and Conservation;, Apr 2010, Hammamet, Tunisia |
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Instant controlled pressure drop (DIC) as a process of extraction of volatile oils: the impact of the rate of pressure drop37. International Symposium on essential oils ISEO 2006, Sep 2006, Grasse-Opio, France |
Swell instantaneous extraction of essential oils: Case of Ylang Ylang flowers1. Franco-MFLU Seminar on " Changes in Rice Production Systems and new Technological challenges", Jun 2006, Chiang Rai, Thailand |
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Etude comparative d'extraction de l'huile essentielle d'Ylang-Ylang16. rencontres Agoral Nantes, Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires (ENITIAA). Nantes, FRA. Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires (ENSAIA)., Nov 2004, Nantes, France. 401 p |
Élaboration des aliments extrudés à base de céréales guidée par la rhéologie et la simulation19ème Société Française de Génie des Procédés (SFGP 19), Oct 2024, Deauville, France |
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Processing cereals and legumes-based extruded foods using rheology and simulation17th ICC International Cereal and Bread Congress (ICBC24), Apr 2024, Nantes (FR), France |
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Processing cereals and legumes-based extruded foods using rheology and simulation10th International Conference on Food Chemistry & Technology (FCT-2024), Nov 2024, Valencia (Espagne), Spain |
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Formulation with F ava bean (Vicia faba L.) or Fava bean + Flaxseed delayed lipid oxidation in frankfurter and during its digestion70.International Congress of Meat Science and Technology, Aug 2024, Foz Do Iguaçu, Brazil |
Looking for a compromise to supplement beef burgers with fava bean (Vicia fava) flour14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
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Rheology and simulation for the processing of extruded breakfast cerealsXIXth International Congress on Rheology (ICR), Jul 2023, Athène, Greece |
Élaboration des aliments extrudés à base de céréales guidée par la rhéologie et la simulation57ème Groupe Français de Rhéologie (GFR), Oct 2023, Paris, France |
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Elaboration of extruded breakfast cereals, guided by rheology and extrusion14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
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Morphology & mechanical properties of pea starch-protein composites18th International Congress on Rheology, Dec 2020, Rio de Janeiro, Brazil |
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Multi-scale structural changes of pea flour melting during extrusion19. ICC Conference “Science meets Technology", Apr 2019, Vienna, Austria |
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Multi-scale structural changes of pea flour melting during extrusionCereals & Grains 18, Oct 2018, London, United Kingdom. 2018 |
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Elaboration et comportement mécanique de matériaux composites amylo-protéiques53ème Congrès du GFR (Groupe Français de Rhéologie), Oct 2018, Brest, France. , 2018 |
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Evaluation de la déstructuration orale de protéagineux extrudés2. Rencontres Francophones sur les Légumineuses - RFL#2, Sep 2018, Toulouse, France. , 2018 |
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Multi-scale structural changes of pea flour starch and proteins during extrusion32. EFFoST International Conference, Nov 2018, Nantes, France. 2018 |
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Elaboration et comportement mécanique de matériaux composites amylo-protéiques53eme Congrès du Groupe Français de Rhéologie, Oct 2018, Brest, France |
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Morphology and mechanical behavior of pea based starch-protein composites obtained by extrusion32nd European Federation of Food Science and Technology (EFFoST) International Conference, Nov 2018, Nantes, France |
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Elaboration and mechanical behavior of starch-protein composites32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France. , 2018 |
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Phenomenological model of oral processing of high-protein extruded pea flour32. EFFoST International Conference, Nov 2018, Nantes, France. 2018 |
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Viscosité des bols alimentaires issues de protéagineux extrudés53. Congrès du GFR (Groupe Français de Rhéologie), Oct 2018, Brest, France. 2018 |
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Viscous behavior of molten pea flour during extrusionCEREALS 17, 2017, San Diego, United States. 2017 |
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Multi-scale structural changes of pea flour melting during extrusionCEREALS 17, 2017, San Diego, United States. 2017 |
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Biopolymers and structural changes during plant proteins texturizing by extrusionColloque Biopolymers 2017, Nov 2017, Nantes, France. 2017 |
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Comportement rhéologiques des fondus à base des protéagineux50. Colloque National du Groupe Français de Rhéologique, Oct 2016, Lille, France. , 2016 |
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A phenomenological model of starch expansion by extrusion3. Biopolymers 2015 International Conference, Dec 2015, Nantes, France. , 2015 |
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A phenomenological model of starch expansion by extrusion10. Annual European Rheology Conference, Apr 2015, Nantes, France. , 2015 |
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A phenomenological model of starchy materials expansion by extrusion12. International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada. , 2015 |
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A phenomenological model of starchy materials expansion by extrusionAACC International Annual Meeting 2015, Oct 2015, Minneapolis, United States. , 2015 |
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Effect of water content on viscoelastic properties of amorphous potato starch: DMA measurementMeeting of working Group Medicago sativa, Jun 2013, Paris, France. , 2013 |
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Application of instantaneous auto-vaporization process for essential oil extraction: case of Indonesian Ylang-Ylang flowers17. International Congress CHISA 2004, Aug 2006, Prague, Czech Republic. 2006 |
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DIC process for treatment of organic materialsInternational Workshop on Process Intensification in Fluid and Particle Engineering, Oct 2006, Kobe, Japan. Chemical Engineering of Japan, Journal of Chemical Engineering of Japan, 40, pp.1021-1029, 2006, Isolation of Indonesian Cananga Oil by Instantaneous Controlled Pressure Drop: Influence of Processing Parameters on Compound Yields |
Miniemulsion polymerization: Influence of the emulsification processInternational Conference of System Biology (ICSB), May 2006, Halifax, Canada. 2006 |
Extrusion cooking modeling, control, and optimizationWoodhead Publishing and AACC. Extrusion Cooking, Elsevier, pp.295-330, 2020, Cereal Grains Processing, 978-0-12-815360-4. ⟨10.1016/B978-0-12-815360-4.00010-9⟩ |
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Transport phenomena and material changes during extrusionWoodhead Publishing and AACC. Extrusion Cooking, Elsevier, pp.179-204, 2020, Cereal Grains Processing, 978-0-12-815360-4. ⟨10.1016/B978-0-12-815360-4.00006-7⟩ |
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Texturation de matières premières protéiques végétales par cuisson-extrusionPhilippe Cassagnau; Véronique Bounor-Legaré. Extrusion réactive : Des aspects fondamentaux aux développements industriels, , pp.193-207, 2020, 978-2-7462-4871-7 |
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Extrusion-Cooking and expansionBreakfast Cereals and How They Are Made, Elsevier, pp.141-167, 2020, 978-0-12-812044-6978-0-12-812043-9. ⟨10.1016/B978-0-12-812043-9.00007-2⟩ |
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Extrusion—Cooking and expansionWOODHEAD PUBL LTD. Breakfast Cereals and how they are made : raw materials, processing and production, Elsevier, pp.141-167, 2020, 978-0-12-812044-6 ; 978-0-12-812043-9. ⟨10.1016/B978-0-12-812043-9.00007-2⟩ |
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Integration of basic knowledge models for the simulation of cereal foods processing and propertiesMeasurement, Modeling and Automation in Advanced Food Processing, 161, Editions Springer, 2017, Advances in Biochemical Engineering Biotechnology, 978-3-319-60109-0. ⟨10.1007/10_2017_10⟩ |
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Instant controlled pressure drop technology in plant extraction processesEnhancing extraction processes in the food industry, Nikolai Lebovka; Eugene Vorobiev; Farid Chemat, 570 p., 2011, Contemporary Food Engineering, 978-1439845936. ⟨10.1201/b11241-10⟩ |
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Fundamentals and experimental studies in essential oil extraction by instant autovaporisation using the instant controlled pressure drop DIC technologyEssential oils and aromas green extractions and applications, Har Krishan Bhalla, II, 311 p., 2009, 9788190577144 |
Insights into the structure and texture of expanded pea flours: the effect of proteins aggregation2024 |
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Multiscale Finitie Element Modelling of pea starch-protein composites2024 |
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Functional and nutritional properties of fava bean ingredients processed by extrusion2024 |
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Elaboration et comportement mécanique de composites à base de protéagineux2023 |
Elaboration et comportement mécanique de composites amylo-protéiques2021 |
Traitement thermo-mécanique des fleurs d’ylang-ylang indonésiennes par Détente Instantanée Contrôlée en vue de l’extraction de l’huile essentielleSciences du Vivant [q-bio]. Université de La Rochelle, 2006. Français. ⟨NNT : ⟩ |
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Dessin technique PolycopiésDEUG. License Génie des Equipements et des Procédés Industriel (TD Dessin technique), 2012, 48 p |