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Gaelle Roudaut
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Documents
Publications
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Crispness: a critical review on sensory and material science approachesTrends in Food Science and Technology, 2002, 13 (6-7), pp.217-227. ⟨10.1016/S0924-2244(02)00139-5⟩
Article dans une revue
hal-02379166v1
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Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture ChangesFreshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩
Chapitre d'ouvrage
hal-02379099v1
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