Analysis of the variability of food texture properties: Application to the fracturability of dry pet food - Université Clermont Auvergne
Journal Articles Journal of Texture Studies Year : 2017

Analysis of the variability of food texture properties: Application to the fracturability of dry pet food

Benjamin Gouriou
  • Function : Author
Institut Pascal
Philippe Bressolette
  • Function : Author
  • PersonId : 967709
Institut Pascal
Christophe Vial
Institut Pascal

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Mechanics of materials [physics.class-ph] Chemical and Process Engineering

Christophe VIAL  : Connect in order to contact the contributor

https://uca.hal.science/hal-01656259

Submitted on : Tuesday, December 5, 2017-2:59:33 PM

Last modification on : Saturday, April 22, 2023-4:25:42 AM

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hal-01656259 , version 1 (05-12-2017)

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Benjamin Gouriou, Philippe Bressolette, Christophe Vial. Analysis of the variability of food texture properties: Application to the fracturability of dry pet food. Journal of Texture Studies, 2017, ⟨10.1111/jtxs.12269⟩. ⟨hal-01656259⟩

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