Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes: the role of chemical constituents

L. G. Thygesen, A. K. Thybo, S. Balling Engelsen

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

55 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Lebensmittel - Wissenschaft und Technologie
Vol/bind	34
Sider (fra-til)	469-477
Antal sider	9
ISSN	0023-6438
Status	Udgivet - 2001

Ukendte organisationer '\'90\''

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title = "Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes: the role of chemical constituents",

author = "Thygesen, {L. G.} and Thybo, {A. K.} and {Balling Engelsen}, S.",

note = "Ukendte organisationer '\'90\''",

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journal = "Lebensmittel - Wissenschaft und Technologie",

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publisher = "Academic Press",

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T1 - Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes

T2 - the role of chemical constituents

AU - Thygesen, L. G.

AU - Thybo, A. K.

AU - Balling Engelsen, S.

N1 - Ukendte organisationer '\'90\''

PY - 2001

Y1 - 2001

M3 - Journal article

VL - 34

SP - 469

EP - 477

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

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