Open AccessA multisensory approach to study texture and flavour perception in low-fat yogurts
Author(s) -
Hanna Lesme,
Cécile Rannou,
Clémence Alleaume,
L Lopez Torrez,
S Dalmas,
Saı̈d Bouhallab,
MarieHélène Famelart,
Carole Prost
Publication year - 2018
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - flavour , perception , texture (cosmology) , food science , computer science , mathematics , artificial intelligence , chemistry , psychology , neuroscience , image (mathematics)
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