Relations between bread structure, bolus formation and the dynamics of salty and texture perceptions

CHAUNIER Luc; SOUCHON Isabelle; LE BLEIS Fabien; DELERIS Isabelle; SAINT-EVE Anne; PANOUILLE Maud

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Relations between bread structure, bolus formation and the dynamics of salty and texture perceptions

CHAUNIER Luc ; SOUCHON Isabelle ; LE BLEIS Fabien ; DELERIS Isabelle ¹ ; SAINT-EVE Anne ; PANOUILLE Maud

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CHAUNIER Luc et al. Relations between bread structure, bolus formation and the dynamics of salty and texture perceptions. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/relations-between-bread-structure-bolus-formation-and-the-dynamics-of-salty-and?lang=en>. Acesso em: 15 Out. 2026. Copy citation

CHAUNIER Luc, 2022, Relations between bread structure, bolus formation and the dynamics of salty and texture perceptions. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/relations-between-bread-structure-bolus-formation-and-the-dynamics-of-salty-and?lang=en>. Copy citation

CHAUNIER Luc. (2022, May). Relations between bread structure, bolus formation and the dynamics of salty and texture perceptions. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

CHAUNIER Luc, Relations between bread structure, bolus formation and the dynamics of salty and texture perceptions. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/relations-between-bread-structure-bolus-formation-and-the-dynamics-of-salty-and?lang=en Copy citation

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¹ INRA - GMPA

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Sensory and Consumer Science

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