APPLICATION OF SENSORY TEXTURE PROFILING TO BAKED PRODUCTS: SOME CONSIDERATIONS FOR EVALUATION, DEFINITION OF PARAMETERS AND REFERENCE PRODUCTS

✍ Scribed by NICOLE P. BRAMESCO; CAROLE S. SETSER

• Book ID: 111346229
• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 837 KB
• Volume: 21
• Category: Article
• ISSN: 0022-4901
• DOI: 10.1111/j.1745-4603.1990.tb00478.x