APPLICATION OF SENSORY TEXTURE PROFILING TO BAKED PRODUCTS: SOME CONSIDERATIONS FOR EVALUATION, DEFINITION OF PARAMETERS AND REFERENCE PRODUCTS
NICOLE P. BRAMESCO, CAROLE S. SETSERVolume:
21
Year:
1990
Language:
english
Pages:
18
DOI:
10.1111/j.1745-4603.1990.tb00478.x
File:
PDF, 837 KB
english, 1990