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Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies |
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| Authors: | Anne Saint-Eve, Enkelejda Pa i Kora,Nathalie Martin |
| Affiliation: | Unité Mixte de Recherche de Génie et Microbiologie des Procédés Alimentaires, Institut National Agronomique Paris-Grignon––Institut National de la Recherche Agronomique, 78850, Thiverval-Grignon, France |
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