A new approach of sensorial evaluation of cooked cereal foods: fractal analysis of rheological data*

E-ISSN： 1286-0050|20|2|159-163

ISSN： 1286-0042

Source： EPJ Applied Physics (The), Vol.20, Iss.2, 2002-10, pp. : 159-163

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Development of a new simple estimating method for protein, fat, and carbohydrate in cooked foods.

By Kumae Takashi

Environmental Health and Preventive Medicine, Vol. 4, Iss. 4, 2000-01 ,pp. : 205-211

Springer Publishing Company

Access to resources Recommend Favorite

A New Approach for the Analysis of Hyperspectral Data: Theory and Sensitivity Analysis of the Moment Distance Method

By Salas Eric Ariel L. Henebry Geoffrey M.

Remote Sensing, Vol. 6, Iss. 1, 2013-12 ,pp. : 20-41

MDPI

Access to resources Recommend Favorite

A new evaluation of the neutron data standards

EPJ Web of Conference, Vol. 146, Iss. issue, 2017-09 ,pp. : 02025-02025

Edp Sciences

Access to resources Recommend Favorite

A New Approach for the Evaluation of the Walking Environment

By Lee Sooil

International Journal of Sustainable Transportation, Vol. 7, Iss. 3, 2013-05 ,pp. : 238-260

Taylor & Francis Ltd

Access to resources Recommend Favorite

magHD: a new approach to multi-dimensional data storage, analysis, display and exploitation

IOP Conference Series: Earth and Environmental Science, Vol. 20, Iss. 1, 2014-06 ,pp. : 353-360

IOP Publishing

Access to resources Recommend Favorite