Relative importance of texture properties in the sensory quality and acceptance of commercial crispy products

Journal of the Science of Food and Agriculture

Volumn 88, Issue 10, 2008, Pages 1804-1812

  Jaworska, Danuta ^a   Hoffmann, Monika ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Crispy products; Potato chips; Sensory quality; Texture

Indexed keywords

SOLANUM TUBEROSUM;

EID: 47549098486     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3283     Document Type: Article

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