Texture design of dairy neutral desserts: instrumental and sensory characterizations

A. Matignon; C. Michon; P. Reichl; P. Barey; M. Desprairies; S. Mauduit; J.M. Sieffermann

Conference Papers Year :

Texture design of dairy neutral desserts: instrumental and sensory characterizations

, (1) , , , , , (1)

1

A. Matignon

Function : Author

C. Michon

Function : Author
PersonId : 183589
IdHAL : camille-michon
ORCID : 0000-0001-9766-4935
IdRef : 169601102

Ingénierie Procédés Aliments

P. Reichl

Function : Author

P. Barey

Function : Author

M. Desprairies

Function : Author

S. Mauduit

Function : Author

J.M. Sieffermann

Function : Author

Ingénierie Procédés Aliments

Domains

Life Sciences [q-bio]

Armelle Sielinou : Connect in order to contact the contributor

https://hal-agroparistech.archives-ouvertes.fr/hal-01566811

Submitted on : Friday, July 21, 2017-12:16:11 PM

Last modification on : Wednesday, September 28, 2022-5:51:34 AM

Dates and versions

hal-01566811 , version 1 (21-07-2017)

Identifiers

HAL Id : hal-01566811 , version 1

Cite

A. Matignon, C. Michon, P. Reichl, P. Barey, M. Desprairies, et al.. Texture design of dairy neutral desserts: instrumental and sensory characterizations. 17th Gums and Stabilisers for the Food Industry , Jun 2013, Whrexham, United Kingdom. ⟨hal-01566811⟩

Texture design of dairy neutral desserts: instrumental and sensory characterizations

Domains

Dates and versions

Identifiers

Cite

Export

Collections

Share