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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A. Monnet
  • Function : Author
C. Michon
M. Jeuffroy
  • Function : Author
J. Delarue
  • Function : Author
D. Blumenthal
  • Function : Author
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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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