Work

Texture Evaluation of Baked Products Using Descriptive Sensory Analysis

Year: 1990

Type: book-chapter

Source: Springer eBooks

DOI: 10.1007/978-1-4613-0861-4_16

Authors: Laura M. Hansen, Carole S. Setser

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W17452389

FWCI: 1.72

Cites: 24

Cited by: 5

Related to: 10