Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | capítulo de libro biblioteca |
| Published: |
Nova Science Publishers
2008
|
| Online Access: | http://hdl.handle.net/10261/333799 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
dig-iata-es-10261-333799 |
|---|---|
| record_format |
koha |
| spelling |
dig-iata-es-10261-3337992023-08-23T10:40:02Z Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness Varela, Paula Salvador, Ana Fiszman, Susana 2023-08-23T10:40:02Z 2023-08-23T10:40:02Z 2008 2023-08-23T10:40:02Z capítulo de libro Progress in Food Engineering Research and Development: 17-60 (2008) http://hdl.handle.net/10261/333799 Sí none Nova Science Publishers |
| institution |
IATA ES |
| collection |
DSpace |
| country |
España |
| countrycode |
ES |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
dig-iata-es |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
Biblioteca del IATA España |
| format |
capítulo de libro |
| author |
Varela, Paula Salvador, Ana Fiszman, Susana |
| spellingShingle |
Varela, Paula Salvador, Ana Fiszman, Susana Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness |
| author_facet |
Varela, Paula Salvador, Ana Fiszman, Susana |
| author_sort |
Varela, Paula |
| title |
Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness |
| title_short |
Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness |
| title_full |
Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness |
| title_fullStr |
Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness |
| title_full_unstemmed |
Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness |
| title_sort |
methodological developments in the assessment of texture in solid foods. an integrated approach for the quantification of crispness/crunchiness |
| publisher |
Nova Science Publishers |
| publishDate |
2008 |
| url |
http://hdl.handle.net/10261/333799 |
| work_keys_str_mv |
AT varelapaula methodologicaldevelopmentsintheassessmentoftextureinsolidfoodsanintegratedapproachforthequantificationofcrispnesscrunchiness AT salvadorana methodologicaldevelopmentsintheassessmentoftextureinsolidfoodsanintegratedapproachforthequantificationofcrispnesscrunchiness AT fiszmansusana methodologicaldevelopmentsintheassessmentoftextureinsolidfoodsanintegratedapproachforthequantificationofcrispnesscrunchiness |
| _version_ |
1777670335420694528 |