Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics - Archive ouverte HAL Access content directly
Journal Articles Journal of Pure and Applied Microbiology Year : 2018

Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

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hal-02187833 , version 1 (18-07-2019)

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Laetitia Gemelas, Pascal Degraeve, Arnaud Hallier, Yann Demarigny. Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics. Journal of Pure and Applied Microbiology, 2018, 12 (3), pp.1061-1069. ⟨10.22207/JPAM.12.3.04⟩. ⟨hal-02187833⟩
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