Texture Profile of Tofu as Affected by Instron Parameters and Sample Preparation, and Correlations of Instron Hardness and Springiness with Sensory Scores
Article first published online: 9 FEB 2007
Journal of Food Science
Volume 72, Issue 2, pages S136–S145, March 2007
How to Cite
Yuan, S. and Chang, S. K. C. (2007), Texture Profile of Tofu as Affected by Instron Parameters and Sample Preparation, and Correlations of Instron Hardness and Springiness with Sensory Scores. Journal of Food Science, 72: S136–S145. doi: 10.1111/j.1750-3841.2006.00263.x
- Issue published online: 12 MAR 2007
- Article first published online: 9 FEB 2007
- MS 20060439 Submitted 8/9/2006, Accepted 11/16/2006
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