Sensory quantitative descriptive analysis of African slimy okra ( Abelmoschus esculentus ) preparations and its correlation with instrumental parameters-Reference-Cited by-同舟云学术

Sensory quantitative descriptive analysis of African slimy okra ( Abelmoschus esculentus ) preparations and its correlation with instrumental parameters

Published:2021-01-22 Issue:3 Volume:52 Page:314-333
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Savouré Timoty¹²³^ORCID,Dornier Manuel¹^ORCID,Maraval Isabelle¹²^ORCID,Collignan Antoine¹^ORCID

Affiliation:

1. Qualisud, Univ Montpellier, CIRAD, Institut Agro, Univ Avignon, Univ La Réunion Montpellier France

2. CIRAD, UMR Qualisud Montpellier France

3. AS Food International Grenoble France

Funder

Association Nationale de la Recherche et de la Technologie

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12583

Reference41 articles.

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2. Sensory Analysis of Dishes Based on Mucilages of Abelmoschus esculentus, Beilschmiedia mannii, Corchorus olitorius and Irvingia gabonensis from Côte d’Ivoire

3. Quality attributes of frozen okra as influenced by processing and storage

4. Effect of varying concentrations of ethanol and lime extracts pre—Treatments on the Aflatoxins and chemical quality characteristics of stored Irvingia seeds;Azi F.;Food Science and Quality Management,2017

5. EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS

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