Search Results - Balikoowa, B.

Standard operating procedure for characterization of instrumental texture of steamed potato by penetration, TPA and extrusion by Nakitto, M., Moyo, M., Mendes, T., Balikoowa, B., Ssali, R.T., Ayetigbo, O., Mestres, C.

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Evaluating standard procedures for instrumental textural analysis of steamed potato: Relationship with sensory parameters by Nakitto, M., Moyo, M., Mendes, T., Balikoowa, B., Ssali, R.T., Ayetigbo, O., Mestres, C., Dufour, D.

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