Correlation between instrumental and sensory properties of texture‐modified carrot puree
Author:
Affiliation:
1. Food, Chemical and Biotechnology Cluster Singapore Institute of Technology Singapore Singapore
2. School of Food and Advanced Technology Massey University Palmerston North New Zealand
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12658
Reference36 articles.
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