- 4
- 1
- 1
SL
Samuel LUBBERS
6
Documents
Présentation
Activités enseignements
Activités recherches
Publications
- 2
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 6
- 6
- 3
- 2
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
|
Moringa Oleifera supplemented biscuits: Nutritional values and consumer segmentationSouth African Journal of Botany, 2021, 138, pp.406-414. ⟨10.1016/j.sajb.2021.01.017⟩
Article dans une revue
hal-03187745v1
|
|
Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial propertiesLWT - Food Science and Technology, 2016, 69, pp.430-437. ⟨10.1016/j.lwt.2016.01.060⟩
Article dans une revue
hal-01396424v1
|
Sensory evaluation as a tool in assessing the quality of new fermented productsScience and Technology Development Journal, 2014, 17 (3), pp.63-71. ⟨10.32508/stdj.v17i3.1501⟩
Article dans une revue
hal-02178049v1
|
Developing sustainable food: the role of consumer liking in optimization of pea yogurtSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02795062v1
|
|
From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer tasteSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02795229v1
|
|
Screening of lactic acid bacteria for fermentation of a mix of cow and pea proteinVitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p
Communication dans un congrès
hal-01593951v1
|