Prediction of sensory evaluation of gel texture by instrumental measurement.

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

texture profile analysis of plum pastille by sensory and instrumental methods and optimization of its formulation

in this research, the production of plum pastille-like with starch and gelatin was studied. thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). response surface methodology (rsm) was used to optimize product formulation with: gelatin concentration ranging from 3.85 to 6.925 % (w/w), and starch concentration ...

comparison study of sensory and instrumental evaluation of bread texture using pls regression analysis

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Food Texture: Sensory Evaluation

Food Texture: Sensory Evaluation