Microstructure and sensory properties of high pressure processed dressings stabilized by different whey proteins

Sammendrag

The correlation between viscosity and image analysis was fair, as the oil was not detected by the images or vectorized images. Sensory attributes explained by protein type or other design variables visible in the images were well explained by images. (c) 2005 Elsevier Ltd. All rights reserved.

Les publikasjonen her:

DOI : doi.org/10.1016/j.foodhyd.2005...