Prediction of Sensory Texture of Cooked Potatoes using Uniaxial Compression, Near Infrared Spectroscopy and Low Field1H NMR Spectroscopy

Author: Thybo A.K.   Bechmann I.E.   Martens M.   Engelsen S.B.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.33, Iss.2, 2000-03, pp. : 103-111

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