Instrumental and sensory tests of texture of cooked frozen french fries-Reference-Cited by-同舟云学术

Instrumental and sensory tests of texture of cooked frozen french fries

Published:2007-07-01 Issue:3 Volume:27 Page:285-295
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Du Pont M. Susan,Kirby Andrew R.,Smith Andrew C.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb02030.x/fullpdf

Reference23 articles.

1. Evaluation of cooking quality of potatoes using sensory and instrumental methods. 1. Sensory evaluation;Böhler;Lebensmittel-Wissenschaft und Technologie,1986

2. Evaluation of cooking quality of potatoes using sensory and instrumental methods. 2. Instrumental evaluation;Böhler;Lebensmittel-Wissenschaft und Technologie,1987

3. Measurement of whole potato firmness with a Universal Testing Machine;Bourne;Food Technology,1967

4. Principles of Objective Texture Measurement

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