RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEETPOTATO TEXTURE1
- 1 June 1997
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 28 (2) , 163-185
- https://doi.org/10.1111/j.1745-4603.1997.tb00109.x
Abstract
No abstract availableThis publication has 30 references indexed in Scilit:
- Potato Cultivar Differences Associated with MealinessJournal of Agricultural and Food Chemistry, 1994
- Effect of preheating on potato textureCritical Reviews in Food Science and Nutrition, 1994
- Textural and Rheological Properties of Cooked PotatoesJournal of Food Science, 1983
- RELATIONSHIPS BETWEEN SENSORY PROFILE PARAMETERS AND FUNDAMENTAL MECHANICAL PARAMETERS FOR RAW POTATOES, MELONS AND APPLES1Journal of Texture Studies, 1980
- SENSORY AND INSTRUMENTAL EVALUATION OF MATERIAL PROPERTIES OF FISH GELSJournal of Texture Studies, 1979
- Texture of cooked potatoes. 4. Comparison of texture measured by compressive strength and a retained weight methodPotato Research, 1975
- Texture Measurements in VegetablesPublished by Springer Nature ,1975
- GUIDELINES TO TRAINING A TEXTURE PROFILE PANELJournal of Texture Studies, 1973
- TEXTURE OF SEMI‐SOLID FOODS: SENSORY AND PHYSICAL CORRELATESJournal of Food Science, 1971
- Texture Profile MethodJournal of Food Science, 1963