Development of a Date Confectionery: Part 2. Relating Instrumental Texture to Sensory Evaluation-Reference-Cited by-同舟云学术

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Development of a Date Confectionery: Part 2. Relating Instrumental Texture to Sensory Evaluation

Published:2006-09 Issue:3 Volume:9 Page:365-375
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Al-Rawahi Amani S.,Kasapis Stefan,Al-Maamari Sultan,Al-Saadi Abdullah M.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910600741482

Reference29 articles.

1. Anonymous. 2003.The National Strategic Plan of the Development of Date Palms and the Working Plan, 1–7. Muscat, Oman: Ministry of Agriculture and Fisheries.

2. Classification of Textural Characteristics

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Date Food Products;Date Palm;2023-06-14

2. Rheology and Food Microstructure;Advances in Food Rheology and Its Applications;2017

3. Edge Detection Features to Evaluate Hardness of Dates Using Monochrome Images;Food and Bioprocess Technology;2013-10-30

4. Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties;Industrial Crops and Products;2013-10

5. Physical and Structural Characteristics of Dates;Dates;2013-09-20

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