Similar Items: Effect of proofing profile on bread texture and microstructure previous to freezing process; a correlation with sensory attributes
- Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
- Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality
- Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
- Improved Correlation between Instrumental and Sensory Texture of Boiled Sweetpotato
- A sensory characterization of bread and yoghurt
- Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)