Work

Application of Sensory Texture Profiling to Baked Products: Some Considerations for Evaluation, Definition of Parameters and Reference Products

Year: 1990

Type: article

Source: Journal of Texture Studies

DOI: 10.1111/j.1745-4603.1990.tb00478.x

Authors: NICOLE P. BRAMESCO, CAROLE S. SETSER

Institutions: Kansas State University, A. E. Staley Manufacturing Company (United States)

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: W2052272070

FWCI: 2.495

Cites: 20

Cited by: 28

Related to: 10