Relationship Between the GRL Spaghetti Tenderness Tester and Sensory Testing of Cooked Spaghetti
- 1 April 1974
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 7 (2) , 155-156
- https://doi.org/10.1016/s0315-5463(74)73883-4
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- The Ottawa Texture Measuring System11Contribution No. 237 from Engineering Research Service.Canadian Institute of Food Technology Journal, 1971
- Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science, 1963