Conference Papers
Year : 2012
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https://agroparistech.hal.science/hal-01566964
Submitted on : Friday, July 21, 2017-2:47:22 PM
Last modification on : Tuesday, October 10, 2023-4:38:08 PM
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- HAL Id : hal-01566964 , version 1
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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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