Texture analysis of blanched vegetables using high- and low-speed measuring methods - Research Information System | University of Kassel

Journal article

Texture analysis of blanched vegetables using high- and low-speed measuring methods

Publication Details

Authors:

Hensel, O.; Schmitt, C.; Friedl, T.; Mattes, N.; Grupa, U.

Publication year:

2017

Journal:

International Journal of Food Studies

Pages range :

1-12

Volume number:

Issue number:

ISSN:

2182-1054

eISSN:

2182-1054

DOI-Link der Erstveröffentlichung:

Authors/Editors