Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H NMR spectroscopy
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Lebensmittel - Wissenschaft und Technologie |
| Volume | 33 |
| Pages (from-to) | 103-111 |
| Number of pages | 9 |
| ISSN | 0023-6438 |
| Publication status | Published - 2000 |
ID: 7759867