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On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products (sensory and instrumental dimensions of texture)

Authors
  • BLANCHARD, Coralie
  • CHAMPION, Dominique
  • ROSIER-LABOURE, Hélène
Publication Date
Jan 01, 2014
Source
OpenGrey Repository
Keywords
Language
English
License
Unknown
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Abstract

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