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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
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Conference papers
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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 : Wednesday, June 16, 2021 - 3:49:48 AM

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  • HAL Id : hal-01566964, version 1

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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⟩

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