Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H NMR spectroscopy

A. K. Thybo, I. E. Bechmann, M. Martens, S. Balling Engelsen

72 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Lebensmittel - Wissenschaft und Technologie
Vol/bind	33
Sider (fra-til)	103-111
Antal sider	9
ISSN	0023-6438
Status	Udgivet - 2000

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title = "Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H NMR spectroscopy",

author = "Thybo, {A. K.} and Bechmann, {I. E.} and M. Martens and {Balling Engelsen}, S.",

note = "Ukendte organisationer '\'90\''",

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volume = "33",

pages = "103--111",

journal = "Lebensmittel - Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Academic Press",

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TY - JOUR

T1 - Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H NMR spectroscopy

AU - Thybo, A. K.

AU - Bechmann, I. E.

AU - Martens, M.

AU - Balling Engelsen, S.

N1 - Ukendte organisationer '\'90\''

PY - 2000

Y1 - 2000

M3 - Journal article

SN - 0023-6438

VL - 33

SP - 103

EP - 111

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

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