Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties

Autor:	Julaísa Scarpin Guazi, Ana Carolina Conti
Rok vydání:	2022
Předmět:	General Chemistry Biochemistry Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	European Food Research and Technology. 249:975-984
ISSN:	1438-2385 1438-2377
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e07aa7e94c5c72469a84566a82118d01 https://doi.org/10.1007/s00217-022-04188-4 Zobrazit plný text záznamu Full text from SpringerLink