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

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https://hal.uca.fr/hal-01656259
Contributor : Christophe Vial <>
Submitted on : Tuesday, December 5, 2017 - 2:59:33 PM
Last modification on : Saturday, June 6, 2020 - 12:46:02 PM

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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, Wiley-Blackwell, 2017, ⟨10.1111/jtxs.12269⟩. ⟨hal-01656259⟩

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