Relationships between sensory and instrumental hardness and the estimation of hardness specifications for commercial soybean curd

Food Science and Biotechnology

Volumn 19, Issue 5, 2010, Pages 1289-1293

  Imm, Bue Young ^b   Shim, Jae Yong ^c   Imm, Jee Young ^a  

^a Kookmin University   (South Korea)

^b Pulmuone Co Ltd   (South Korea)

^c Hankyong National University   (South Korea)

Author keywords

Hardness; Relative standard deviation; Sensory; Soybean curd; Specification

Indexed keywords

HARDNESS LEVELS; HIGHER FREQUENCIES; NEGATIVE CORRELATION; RELATIVE STANDARD DEVIATIONS; SENSORY; SOYBEAN CURD; TEXTURE ANALYZERS;

REGRESSION ANALYSIS; SPECIFICATIONS; STATISTICS;

HARDNESS;

GLYCINE MAX;

EID: 79957666414     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0184-x     Document Type: Article

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