USE OF PHYSICO-CHEMICAL METHODS FOR ASSESSMENT OF SENSORY CHANGES IN CARROT TEXTURE AND SWEETNESS DURING COOKING-Reference-Cited by-同舟云学术

USE OF PHYSICO-CHEMICAL METHODS FOR ASSESSMENT OF SENSORY CHANGES IN CARROT TEXTURE AND SWEETNESS DURING COOKING

Published:2002-11 Issue:5 Volume:33 Page:367-388
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

BELIE N. De,LAUSTSEN A. M.,MARTENS M.,BRO R.,BAERDEMAEKER J. De

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2002.tb01354.x/fullpdf

Reference30 articles.

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4. R. BRO, and C. A. ANDERSSON, 1999 . The N-way toolbox for MATLAB, Ver. 1.04, November. Food Technology, MLI, KVL, Denmark, http://www.models.kvl.dk/source/nwaytoolbox.

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