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Using a mixture design and fraction-based formulation to be..:
Cosson, Audrey
;
Blumenthal, David
;
Descamps, Nicolas
..
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2021.110151. , 2021
Link:
https://agroparistech.hal.science/hal-03908247
RT Journal T1
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
UL https://suche.suub.uni-bremen.de/peid=base-ftunivavignon:oai:HAL:hal-03908247v1&Exemplar=1&LAN=DE A1 Cosson, Audrey A1 Blumenthal, David A1 Descamps, Nicolas A1 Souchon, Isabelle A1 Saint-Eve, Anne PB HAL CCSD; Elsevier YR 2021 K1 Legume Pea protein Experimental design Surface response methodology Beany Bitter K1 Legume K1 Pea protein K1 Experimental design K1 Surface response methodology K1 Beany K1 Bitter K1 [SDV.IDA]Life Sciences [q-bio]/Food engineering K1 [SCCO.NEUR]Cognitive science/Neuroscience JF info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2021.110151 LK http://dx.doi.org/https://agroparistech.hal.science/hal-03908247 DO https://agroparistech.hal.science/hal-03908247 SF ELIB - SuUB Bremen
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