CHARACTERIZATION OF THE TEXTURE AND FLAVOR PROFILES OF HAZELNUT PUREE
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2002.tb01047.x/fullpdf
Reference11 articles.
1. GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL
2. Effects of Grind Size, Sucrose Concentration and Salt Concentration on Peanut Butter Texture
3. CHARACTERIZATION OF THE TEXTURAL PROPERTIES OF SPREADABLE PEANUT BASED PRODUCTS
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