Work

From food rheology and tribology to consistency and texture perception

Year: 2024

Type: conference-paper

Source: INRIA a CCSD electronic archive server

Authors: Lecanu, Rémi, Bugarin-Castillo, Yurixy, Avila-Sierra, Alejandro, Saint-Eve, Anne, Mathieu, Vincent, Della Valle, G., Ramaioli, Marco

Institutions: Paris-Saclay Food and Bioproduct Engineering Research Unit, Science et Technologie du Lait et de l'Oeuf, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W7078797969

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