Development of a date confectionery: Part 2. Relating instrumental texture to sensory evaluation

International Journal of Food Properties

Volumn 9, Issue 3, 2006, Pages 365-375

  Al Rawahi, Amani ^a   Kasapis, Stefan ^b   Al Maamari, Sultan ^a   Al Saadi, Abdullah ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Date confectionery; Dendrogram; Sensory analysis; Texture

Indexed keywords

FEEDSTOCKS; FOOD PROCESSING; PARAMETER ESTIMATION; SENSORY PERCEPTION; TEXTURES;

DATE CONFECTIONERY; DENDROGRAM; SENSORY ANALYSIS; SENSORY PARAMETERS;

FOOD PRODUCTS;

EID: 33746238855     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600741482     Document Type: Article

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