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Journal articles
Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent
L. Lethuaut
1
Chantal Brossard
1
Anne Meynier
1
François Rousseau
1
Genevieve Llamas
1
Benoit Bousseau
1
Claude Genot
1
L. Lethuaut 1
Author
Chantal Brossard 1
Author
Anne Meynier 1
Author Employer institution : Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement IdHAL : anne-meynier ORCID : https://orcid.org/0000-0002-7629-3482
François Rousseau 1
Author
1
BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages (Site de la Géraudière - BP 71627 - 44316 Nantes Cedex 3 - France)
- INRA - Institut National de la Recherche Agronomique : UR1268 (France)
Document type :
Journal articles
Domain :
Complete list of metadata
https://hal.inrae.fr/hal-02678253
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Sunday, May 31, 2020 - 8:14:21 PM
Last modification on : Monday, November 16, 2020 - 11:48:01 AM
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Sunday, May 31, 2020 - 8:14:21 PM
Last modification on : Monday, November 16, 2020 - 11:48:01 AM
Identifiers
- HAL Id : hal-02678253, version 1
- PRODINRA : 74829
Citation
L. Lethuaut, Chantal Brossard, Anne Meynier, François Rousseau, Genevieve Llamas, et al.. Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent. International Dairy Journal, Elsevier, 2005, 15 (5), pp.485-493. ⟨hal-02678253⟩
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