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

Benjamin Gouriou; Philippe Bressolette; Christophe Vial

doi:10.1111/jtxs.12269

Journal articles

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

Benjamin Gouriou ¹ Philippe Bressolette ¹ Christophe Vial ¹

1 IP - Institut Pascal

Document type :

Journal articles

Domain :

Engineering Sciences [physics] / Mechanics [physics.med-ph] / Mechanics of materials [physics.class-ph]

Engineering Sciences [physics] / Chemical and Process Engineering

Complete list of metadata

https://hal.uca.fr/hal-01656259
Contributor : Christophe VIAL Connect in order to contact the contributor
Submitted on : Tuesday, December 5, 2017 - 2:59:33 PM
Last modification on : Wednesday, February 24, 2021 - 4:16:02 PM

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

Identifiers

Collections

Citation

Export

Metrics

101

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

Identifiers

Collections

Citation

Export

Share

Metrics

101