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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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02187833
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Submitted on : Thursday, July 18, 2019 - 10:31:01 AM
Last modification on : Tuesday, July 23, 2019 - 10:14:08 AM

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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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