Can improving a biscuit's nutritional characteristics be compatible with maintaining it sensory quality?
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | The 10th Pangborn Symposium |
| Author | Biguzzi, Coralie, Lange, Christine, Spiteri, Marine, Schlich, Pascal |
| Maintainer | CCSD |
| Last Updated | May 9, 2026, 15:04 (UTC) |
| Created | May 9, 2026, 15:04 (UTC) |
| Identifier | hal-00865737 |
| Language | en |
| contributor | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS) |
| coverage | Rio de Janeiro, Brazil |
| creator | Biguzzi, Coralie |
| date | 2013-08-11T00:00:00 |
| harvest_object_id | e70f8a33-2359-47f7-981e-a75aa5985fd3 |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2025-03-31T00:00:00 |
| set_spec | type:COMM |