Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics | Zendy

Laëtitia Gemelas | Zendy; Pascal Degraeve | Zendy; Arnaud Hallier | Zendy; Yann Demarigny | Zendy

Open Access

Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

Author(s) -

Laëtitia Gemelas,

Pascal Degraeve,

Arnaud Hallier,

Yann Demarigny

Publication year - 2018

Publication title -

journal of pure and applied microbiology

Language(s) - French

Resource type - Journals

SCImago Journal Rank - 0.149

H-Index - 16

eISSN - 2581-690X

pISSN - 0973-7510

DOI - 10.22207/jpam.12.3.04

Subject(s) - ingredient , food science , fermentation , product (mathematics) , chemistry , business , mathematics , geometry

1univ lyon, iSara lyon, lyon 1 university, biodyMia (bioengineering and Food Microbial dynamics interfaces), Ea n°3733, iSara, agrapôle, 23 rue Jean baldassini, F-69364, lyon, cedex 07, France. 2Philibert Savours company, Za la Fontaine, 01290 crottet, France. 3univ lyon, lyon 1 university, iSara lyon, biodyMia (bioengineering and Food Microbial dynamics interfaces), Ea n°3733, iuT lyon 1, technopole alimentec, rue Henri de boissieu, F-01000, bourg-En-brESSE, France. 4iSara lyon, chemistry laboratory, 23 rue Jean baldassini, 69364 lyon, France.

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