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Journal of Food Science
Volumn 68, Issue 1, 2003, Pages 382-387
Consumer-specified instrumental quality of short-dough cookie texture using penetrometry and break force
Author keywords

Discrimination performance; Fracture parameters; Short dough cookie; Standard quality range; Texture
Indexed keywords

EID: 0037283834     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14169.x     Document Type: Article
Times cited : (16)
References (14)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.