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Volumn 87, Issue 2, 2008, Pages 281-290

Application of probe tensile method for quantitative characterisation of the stickiness of fluid foods

Author keywords

Adhesiveness; Food sensory; Food texture; Probe tensile test; Stickiness; Tack

Indexed keywords

CHEMICAL ANALYSIS; CORRELATION METHODS; PARAMETER ESTIMATION; SENSORY PERCEPTION;

EID: 39649089839     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.004     Document Type: Article
Times cited : (21)

References (18)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.