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Texture design of dairy neutral desserts: instrumental and sensory characterizations

A. Matignon C. Michon 1 P. Reichl P. Barey M. Desprairies S. Mauduit J.M. Sieffermann 1 
1 GENIAL - Ingénierie Procédés Aliments
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Conference papers
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https://hal-agroparistech.archives-ouvertes.fr/hal-01566811
Contributor : Armelle Sielinou Connect in order to contact the contributor
Submitted on : Friday, July 21, 2017 - 12:16:11 PM
Last modification on : Wednesday, September 28, 2022 - 5:51:34 AM

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  • HAL Id : hal-01566811, version 1

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AGROPARISTECH | CNAM | IRSTEA | INRA | GENIAL | UNIV-HESAM | INRAE | UNIV-PARIS

Citation

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⟩

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