✦ LIBER ✦

SENSORY, INSTRUMENTAL AND ACOUSTIC CHARACTERISTICS OF EXTRUDED SNACK FOOD PRODUCTS

✍ Scribed by L.M. DUIZER; O.H. CAMPANELLA; G.R.G. BARNES

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Physico-chemical and Sensory Characteris

✍ R. Rampersad; N. Badrie; E. Comissiong 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 472 KB

DEVELOPMENT OF EXTRUDED SNACK FROM FOOD

✍ SIBEL YAĞCI; FAHRETTIN GÖĞÜŞ 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 638 KB

Effect of glutamate and inosinate on sen

✍ Renata Cassar; Fátima A. Sardinha; José A. G. Arêas 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 193 KB

Acceptance by American and Asian Consume

✍ K. SUKNARK; K.H. McWATTERS; R.D. PHILLIPS 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 94 KB

INSTRUMENTAL AND SENSORY CHARACTERISTICS

✍ LAWRENCE L. BUCKHOLZ JR.; HENRYK DAUN 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 460 KB

Effect of Water Activity on the Sensory

✍ E. E. KATZ; T. P. LABUZA 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 799 KB