๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

TEMPERATURE DEPENDENCE OF SENSORY QUALITY CHANGES DURING THERMAL PROCESSING

โœ Scribed by THOMAS OHLSSON

Book ID
108804466
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
576 KB
Volume
45
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Kinetics of sensory quality changes in s
Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses
โœ Kwok, Kin-Chor; Basker, Dov; Niranjan, Keshavan ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 88 KB

Soymilk was subjected to various heat treatments at 90, 120 and 140 ยฐC for various lengths of time. The colour and ยฏavour of the soymilk samples were evaluated by a sensory panel consisting of eight semi-trained assessors on (1) a 9-unit hedonic scale, with analysis based on the assumption that the