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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
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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 Id : hal-01566964, version 1

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

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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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