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

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https://hal-agroparistech.archives-ouvertes.fr/hal-01566964
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Submitted on : Friday, July 21, 2017 - 2:47:22 PM
Last modification on : Thursday, February 28, 2019 - 5:44:45 PM

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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⟩

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