TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY PUNCTURE TEST

被引：27

作者：

BOURNE, MC

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02742.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：751 / +

页数：1

共 9 条

[1]

BOURNE M. C, 1966, FOOD TECHNOL, V20, P170

[2]

BOURNE MC, 1967, FOOD TECHNOL-CHICAGO, V21, P335

[3] MEASURE OF SHEAR AND COMPRESSION COMPONENTS OF PUNCTURE TESTS [J].

BOURNE, MC .

[4]

BURR H. K., 1968, Food Technology, V22, P336

[5]

MORRIS HJ, 1963, 6TH ANN DRY BEAN C L, P11

[6]

MORRIS HJ, 1964, 7 US DEP AGR RES C D, P37

[7]

OURECKY DK, 1968, P AM SOC HORTIC SCI, V93, P317

[8]

PROCTOR BE, 1956, FOOD TECHNOL-CHICAGO, V10, P344

[9]

VOISEY P W, 1971, Journal of Texture Studies, V2, P96, DOI 10.1111/j.1745-4603.1971.tb00276.x