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

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

Domain :

Life Sciences [q-bio]

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 : Thursday, February 28, 2019 - 5:44:45 PM

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

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

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