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Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

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https://hal.inrae.fr/hal-02678253
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Submitted on : Sunday, May 31, 2020 - 8:14:21 PM
Last modification on : Monday, November 16, 2020 - 11:48:01 AM

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  • HAL Id : hal-02678253, version 1
  • PRODINRA : 74829

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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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