Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink
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Javier Insa-Cabrera José Hernández-Orallo Dep. de Sistemes Informàtics i Computació, Universitat Politècnica de València - ppt download
Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties - ScienceDirect
Texture design based on chemical-physics knowledge of dairy neutral desserts: Instrumental and sensory characterizations - ScienceDirect
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Instrumental Properties
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HST/STIS Instrumental properties for the configurations used. | Download Table
HST/STIS Instrumental properties for the configurations used. | Download Table
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Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping - ScienceDirect
The Rheological and Instrumental Textural Properties of Selected Table Fats: International Journal of Food Properties: Vol 11, No 3
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Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink
Summary of the RHEA instrumental properties | Download Table
Principles of Instrumental Analysis Chapter 1 Introduction TABLE
Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink
Package of analysis codes BIDO
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Relating sensory and chemical properties of sour cream to consumer acceptance - Journal of Dairy Science
