Sensory characterisation and appreciation of pasta produced by farmers or artisans in local chains using Pivot © profile method and edonic study
Résumé
Local wheat chains and especially pasta chains are increasingly implemented by artisans and farmers. As a new agri-food system, new indicators of sensory quality of
products need to be developed. To help the pasta makers to better characterize and optimize their production, it is necessary to better determine the consumer expectations.
Domaines
Sciences du Vivant [q-bio]
Fichier principal
P3.082 Poster Belahcen et al. 2021 Pangborn.pdf (1004.94 Ko)
Télécharger le fichier
| Origine | Fichiers produits par l'(les) auteur(s) |
|---|