Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis

European Food Research and Technology

Volumn 215, Issue 1, 2002, Pages 13-20

  Alvarez, María Dolores ^a   Canet, Wenceslao ^a   López, María Elvira ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cohesiveness; Fruits; Regression; Texture; Vegetables

Indexed keywords

EID: 0141747654     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0515-0     Document Type: Article

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