A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks - Université d'Artois Access content directly
Journal Articles Critical Reviews in Food Science and Nutrition Year : 2021

A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks

Hayet Ghnimi
  • Function : Author
Monia Ennouri
  • Function : Author
Christine Chèné
  • Function : Author
Romdhane Karoui
Transfrontalière BioEcoAgro - UMR 1158

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Life Sciences [q-bio] Environmental Sciences

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https://hal-univ-artois.archives-ouvertes.fr/hal-03653081

Submitted on : Wednesday, April 27, 2022-12:47:59 PM

Last modification on : Wednesday, March 22, 2023-11:44:12 AM

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hal-03653081 , version 1 (27-04-2022)

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Hayet Ghnimi, Monia Ennouri, Christine Chèné, Romdhane Karoui. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Critical Reviews in Food Science and Nutrition, 2021, pp.1-24. ⟨10.1080/10408398.2021.2012124⟩. ⟨hal-03653081⟩

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