Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception
出版年份 2021 全文链接
标题
Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception
作者
关键词
Cooking, Mass difference, Sensory discrimination, Boiling, Steaming, Grilling
出版物
International Journal of Gastronomy and Food Science
Volume 25, Issue -, Pages 100401
出版商
Elsevier BV
发表日期
2021-07-23
DOI
10.1016/j.ijgfs.2021.100401
参考文献
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