Analysis of the variability of food texture properties: Application to the fracturability of dry pet food

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https://hal-clermont-univ.archives-ouvertes.fr/hal-01656259
Contributor : Christophe Vial <>
Submitted on : Tuesday, December 5, 2017 - 2:59:33 PM
Last modification on : Thursday, January 11, 2018 - 6:28:14 AM

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Benjamin Gouriou, Philippe Bressolette, Christophe Vial. Analysis of the variability of food texture properties: Application to the fracturability of dry pet food. Journal of Texture Studies, Wiley-Blackwell, 2017, ⟨10.1111/jtxs.12269⟩. ⟨hal-01656259⟩

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