Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field 1H NMR spectroscopy

LWT

Volumn 33, Issue 2, 2000, Pages 103-111

  Thybo, A K ^a   Bechmann, I E ^b   Martens, M ^b   Engelsen, S B ^b  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Low field pulsed 1H nuclear magnetic resonance; Near infrared reflectance; Potato; Sensory; Texture; Uniaxial compression

Indexed keywords

EID: 0041158829     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1999.0623     Document Type: Article

References (17)

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