Skip to Main content Skip to Navigation
Conference papers

Development of a sensory tool to help biscuit formulation: predictive descriptors of the dough processability

C. Petitjean P. Roussel P. Aymard S. Berland C. Michon 1
1 GENIAL - Ingénierie Procédés Aliments
Complete list of metadatas
https://hal-agroparistech.archives-ouvertes.fr/hal-01566964
Contributor : Armelle Sielinou <>
Submitted on : Friday, July 21, 2017 - 2:47:22 PM
Last modification on : Monday, May 18, 2020 - 2:33:13 PM

Identifiers

  • HAL Id : hal-01566964, version 1

Collections

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

Citation

C. Petitjean, P. Roussel, P. Aymard, S. Berland, C. Michon. Development of a sensory tool to help biscuit formulation: predictive descriptors of the dough processability. Journée organisée par le Pôle de compétitivité "Céréale Vallée" , May 2012, Clermont-Ferrand France. ⟨hal-01566964⟩

Export

BibTeX TEI DC DCterms EndNote

Share

Metrics

Record views

43

Contact

Informations

CCSD