Subjective and objective assessments of the degree of cooking of potatoes heated by different methods
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb00913.x/fullpdf
Reference4 articles.
1. Effects on bovine 1. dorsi muscle of conventional and microwave heating
2. Classification of Textural Characteristics
3. Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation
4. Physical Properties of the Potato Tuber
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. RETRACTED ARTICLE: Dietary patterns and their associations with socio-demographic and lifestyle factors in Tasmanian older adults: a longitudinal cohort study;European Journal of Clinical Nutrition;2018-08-07
2. Poly(Styrene Sulfonate)/Poly(Allylamine Hydrochloride) Encapsulation of TiO2 Nanoparticles Boosts Their Toxic and Repellent Activity Against Zika Virus Mosquito Vectors;Journal of Cluster Science;2017-09-27
3. Prediction of optimal cooking time for boiled potatoes by hyperspectral imaging;Journal of Food Engineering;2011-08
4. Thermal Processing and Quality Optimization;Advances in Potato Chemistry and Technology;2009
5. How Does Cooking Time Scale with Size? A Numerical Modeling Approach;Journal of Food Science;2007-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3