Work

How the presentation of ingredients influences the perception of vegetarian proteins: a comparison between pulses and cereals

Year: 2025

Type: conference-paper

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Carolina, Werle, Pruski Yamin, Amanda, Pantin-Sohier, Gaëlle, Thomas, Fanny

Institutions: Grenoble Ecole de Management, Université d'Angers

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7101471756

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