Extrusion Simulation for the Design of Cereal and Legume Foods by Magdalena Kristiawan, Guy Della Valle, Françoise Berzin

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Increasing Plant Protein Attractivity to Develop the Offer to Consumers by Guy Della Valle, Catherine M.G.C. Renard

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Thermorheological characteristics and extrudability aptitude of a new amylose-free cassava starch by Adriana Pulido Diaz, Guy Della Valle, Freddy Forero Longas

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Modelling Processes and Products in the Cereal Chain by Otilia Carvalho, Maria N. Charalambides, Ilija Djekić, Christos Athanassiou, Serafim Bakalis, Jose Benedito, Aurelien Briffaz, Cristina Castañé, Guy Della Valle, Isabel Maria Nunes de Sousa, Ferruh Erdogdu, Aberham Hailu Feyissa, Nickolas G. Kavallieratos, Alexandros Koulouris, Milica Pojić, Anabela Raymundo, Jordi Riudavets, Fabrizio Sarghini, Pasquale Trematerra, Alberto Tonda

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