Prediction of Sensory Texture of Cooked Potatoes using Uniaxial Compression, Near Infrared Spectroscopy and Low Field1H NMR Spectroscopy
- 1 March 2000
- journal article
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 33 (2) , 103-111
- https://doi.org/10.1006/fstl.1999.0623
Abstract
No abstract availableKeywords
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