TEXTURE ANALYSIS OF TEXTURED SOY PROTEIN PRODUCTS: RELATIONS BETWEEN INSTRUMENTAL AND SENSORY EVALUATION*
作者:
JIMBAY LOH,
W.M. BREENE,
期刊:
Journal of Texture Studies
(WILEY Available online 1977)
卷期:
Volume 7,
issue 4
页码: 405-419
ISSN:0022-4901
年代: 1977
DOI:10.1111/j.1745-4603.1977.tb01148.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
AbstractThe Minnesota Texture Method, designed to differentiate objectively textural differences in commercial textured soy protein (TSP) products and their mixtures with ground beef, was correlated statistically with sensory evaluation. The results indicated substantial predictability of sensory evaluations from MTM on eight selected commercial TSP products and their mixtures with ground beef.
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