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
Document type :
Conference papers
Complete list of metadata
https://hal-agroparistech.archives-ouvertes.fr/hal-01566964
Contributor : Armelle Sielinou Connect in order to contact the contributor
Submitted on : Friday, July 21, 2017 - 2:47:22 PM
Last modification on : Sunday, June 26, 2022 - 2:15:48 AM

Identifiers

  • HAL Id : hal-01566964, version 1

Collections

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

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 Datacite

Share

Metrics

Record views

28