Relationship between sensory analysis for texture and instrument measurements in model strawberry jam
Author:
Affiliation:
1. AOHATA Corporation; Takehara Japan
2. Graduate School of Biosphere Science; Hiroshima University; Higashihiroshima Japan
3. Food Research Institute; National Agriculture and Research Organization (NARO); Tsukuba Ibaraki Japan
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12348/fullpdf
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5. Effects of low-methoxyl pectin on physicochemical and sensory properties of reduced-calorie sorrel/roselle (Hibiscus sabdariffa L.) jams;Broomes;The Open Food Science Journal,2010
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