Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods-Reference-Cited by-同舟云学术

Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods

Published:2004-01 Issue:1 Volume:61 Page:91-100
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Thybo Anette K,Szczypiński Piotr M,Karlsson Anders H,Dønstrup Sune,Stødkilde-Jørgensen Hans S,Andersen Henrik J

Publisher

Elsevier BV

Subject

Food Science

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