Journal Articles
Journal of Pure and Applied Microbiology
Year : 2018
Laure-Hélène Davoine : Connect in order to contact the contributor
https://univ-lyon1.hal.science/hal-02187833
Submitted on : Thursday, July 18, 2019-10:31:01 AM
Last modification on : Saturday, September 24, 2022-3:18:04 PM
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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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