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

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

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1

C. Petitjean

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P. Roussel

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P. Aymard

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S. Berland

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C. Michon

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Ingénierie Procédés Aliments

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Life Sciences [q-bio]

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https://hal-agroparistech.archives-ouvertes.fr/hal-01566964

Submitted on : Friday, July 21, 2017-2:47:22 PM

Last modification on : Wednesday, September 28, 2022-5:53:12 AM

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hal-01566964 , version 1 (21-07-2017)

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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⟩

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

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