Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization - Archive ouverte HAL Access content directly
Journal Articles Food and Bioprocess Technology Year : 2022

Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization

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1
A. Monnet
  • Function : Author
A. Saint-Eve
  • Function : Author
Paris-Saclay Food and Bioproduct Engineering
C. Michon
Paris-Saclay Food and Bioproduct Engineering
M. Jeuffroy
  • Function : Author
J. Delarue
  • Function : Author
D. Blumenthal
  • Function : Author

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Life Sciences [q-bio] Food engineering Cognitive science Neuroscience

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https://hal-agroparistech.archives-ouvertes.fr/hal-03639260

Submitted on : Tuesday, April 12, 2022-5:02:49 PM

Last modification on : Friday, August 5, 2022-2:41:13 PM

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hal-03639260 , version 1 (12-04-2022)

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A. Monnet, A. Saint-Eve, C. Michon, M. Jeuffroy, J. Delarue, et al.. Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization. Food and Bioprocess Technology, 2022, 15 (2), pp.459-473. ⟨10.1007/s11947-021-02679-y⟩. ⟨hal-03639260⟩

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AGROPARISTECH UNIV-PARIS-SACLAY INRAE GS-ENGINEERING GS-BIOSPHERA MICA-UNITES
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