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Technological and sensory tools to characterize the consistency and performance of fibre-enriched biscuit doughs |
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| Authors: | C. Villemejane P. Roussel S. Berland P. Aymard C. Michon |
| Affiliation: | 1. AgroParisTech, UMR1145 Ingénierie Procédés Aliments, AgroParisTech/Inra/Cnam, 1 Avenue des Olympiades, F-91300 Massy, France;2. Inra, UMR1145 Ingénierie Procédés Aliments, AgroParisTech/Inra/Cnam, 1 Avenue des Olympiades, F-91300 Massy, France;3. Polytech''Paris-UPMC, bâtiment Esclangon, bureau 314, 4 place Jussieu, F-75252 Paris, France;4. Mondelēz International R&D Centre, 6 rue René Razel, Batiment K, F-91400 Saclay, France |
| Abstract: | |
| Keywords: | Biscuits dough hydration Dietary fibres Sensory parameters Processability |
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