PREDICTION OF SENSORY RESPONSE TO TEXTURAL PARAMETERS OF BREADED SHRIMP SHAPES USING INSTRON TEXTURE PROFILE ANALYSIS
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1) , 163-167
- https://doi.org/10.1111/j.1365-2621.1977.tb01242.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION*Journal of Texture Studies, 1975
- GENERAL FOODS TEXTURE PROFILE REVISITED‐TEN YEARS PERSPECTIVEJournal of Texture Studies, 1975
- EFFECT OF ADDITIVES, PROCESSING TECHNIQUES AND FROZEN STORAGE ON THE TEXTURE OF SHRIMPJournal of Food Science, 1975
- TEXTURE PROFILE ANALYSIS OF CUCUMBERSJournal of Food Science, 1972
- Texture Profile of Ripening PearsJournal of Food Science, 1968
- The Texturometer—A New Instrument for Objective Texture MeasurementJournal of Food Science, 1963