Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake

Author: Delacharlerie Sophie   Poncelet Céline   Chene Christine   Sindic Marianne  

Publisher: Edp Sciences

E-ISSN: 1950-697x|19|2|101-110

ISSN: 1258-8210

Source: Oléagineux, Corps gras, Lipides, Vol.19, Iss.2, 2012-03, pp. : 101-110

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