Understanding the crispy–crunchy texture of raw red pepper and its change with storage time
Author:
Affiliation:
1. Department of Characterisation, Quality, and Safety, Institute of Food ScienceTechnology and Nutrition (ICTAN‐CSIC) Madrid Spain
2. Department of StatisticsComputing Centre (SGAI‐CSIC) Madrid Spain
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12443
Reference17 articles.
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3. An engineering method to evaluate the crisp texture of fruit and vegetables;Alvarez M. D.;Journal of Texture Studies,2000
4. An instrumented microtome for improved histological sections and the measurement of fracture toughness;Atkins J. F.;Journal of Materials Science and Letters,1984
5. Enhancement of postharvest sensory quality and antioxidant capacity of sweet pepper fruits by foliar applying calcium lactate and ascorbic acid;Barzegar T.;Scientia Horticulturae,2018
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