Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses

Journal of the Science of Food and Agriculture

Volumn 80, Issue 5, 2000, Pages 595-600

  Kwok, Kin Chor ^a   Basker, Dov ^b   Niranjan, Keshavan ^c  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

^b VOLCANI CENTER   (Israel)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Non parametric; Parametric; Sensory quality; Soymilk; Thermal processing

Indexed keywords

COLOR; FLAVOR; FOOD PROCESSING; HEAT TREATMENT; QUALITY CONTROL; SOYMILK; TEMPERATURE; THERMOSTABILITY;

EID: 0034063452     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(200004)80:5<595::AID-JSFA579>3.0.CO;2-8     Document Type: Article

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