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

A. Monnet A. Saint-Eve 1 C. Michon 1 M. Jeuffroy J. Delarue D. Blumenthal
1 SayFood - Paris-Saclay Food and Bioproduct Engineering
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https://hal-agroparistech.archives-ouvertes.fr/hal-03639260
Contributor : Anne Saint-Eve Connect in order to contact the contributor
Submitted on : Tuesday, April 12, 2022 - 5:02:49 PM
Last modification on : Thursday, April 14, 2022 - 3:25:39 AM

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

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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, Springer, 2022, 15 (2), pp.459-473. ⟨10.1007/s11947-021-02679-y⟩. ⟨hal-03639260⟩

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