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  • 1-10 ل  85 نتائج ل ""protéine de lait""

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Academic Journal

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Subjects: perception sensorielle; texture; saveur

  • Source: ISSN: 0950-3293 ; Food Quality and Preference ; https://hal.science/hal-02306102 ; Food Quality and Preference, 2020, 80, pp.103789. ⟨10.1016/j.foodqual.2019.103789⟩.

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Academic Journal

Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

Subjects: yaourt; agrégat de protéine; qualité organoleptique

  • Source: ISSN: 0924-2244 ; Trends in Food Science and Technology ; https://hal.science/hal-02491445 ; Trends in Food Science and Technology, 2020, 98, pp.140-149. ⟨10.1016/j.tifs.2020.02.006⟩.

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Academic Journal

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Subjects: perception sensorielle; texture; saveur

  • Source: ISSN: 0950-3293 ; Food Quality and Preference ; https://hal.science/hal-02306102 ; Food Quality and Preference, 2020, 80, pp.103789. ⟨10.1016/j.foodqual.2019.103789⟩.

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Academic Journal

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Subjects: perception sensorielle; texture; saveur

  • Source: ISSN: 0950-3293 ; Food Quality and Preference ; https://hal.science/hal-02306102 ; Food Quality and Preference, 2020, 80, pp.103789. ⟨10.1016/j.foodqual.2019.103789⟩.

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Academic Journal

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Subjects: perception sensorielle; texture; saveur

  • Source: ISSN: 0950-3293 ; Food Quality and Preference ; https://hal.science/hal-02306102 ; Food Quality and Preference, 2020, 80, pp.103789. ⟨10.1016/j.foodqual.2019.103789⟩.

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Academic Journal

Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

Subjects: yaourt; agrégat de protéine; qualité organoleptique

  • Source: ISSN: 0924-2244 ; Trends in Food Science and Technology ; https://hal.science/hal-02491445 ; Trends in Food Science and Technology, 2020, 98, pp.140-149. ⟨10.1016/j.tifs.2020.02.006⟩.

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Academic Journal

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Subjects: perception sensorielle; texture; saveur

  • Source: ISSN: 0950-3293 ; Food Quality and Preference ; https://hal.science/hal-02306102 ; Food Quality and Preference, 2020, 80, pp.103789. ⟨10.1016/j.foodqual.2019.103789⟩.

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Academic Journal

Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

Subjects: yaourt; agrégat de protéine; qualité organoleptique

  • Source: ISSN: 0924-2244 ; Trends in Food Science and Technology ; https://hal.science/hal-02491445 ; Trends in Food Science and Technology, 2020, 98, pp.140-149. ⟨10.1016/j.tifs.2020.02.006⟩.

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Academic Journal

CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions

Subjects: protéine de lait; supplémentation; chlorure de calcium

  • Source: ISSN: 0958-6946 ; International Dairy Journal ; https://hal.science/hal-02914372 ; International Dairy Journal, 2020, 110, pp.104815. ⟨10.1016/j.idairyj.2020.104815⟩.

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Academic Journal

Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities

Subjects: formulation infantile; protéine de plante; émulsion

  • Source: ISSN: 0023-6438.

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  • 1-10 ل  85 نتائج ل ""protéine de lait""