WFRF:(Pangborn Ros Marie)
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Fracture force, hardness and brittleness in crisp bread, with a generalized regression analysis approach to instrumental-sensory comparisons.
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- Andersson, Yngve (author)
- RISE,SIK – Svenska institutet för konserveringsforskning
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- Drake, Birger (author)
- RISE,SIK – Svenska institutet för konserveringsforskning
- Granquist, A. (author)
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- Halldin, L. (author)
- Johansson, B. (author)
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- (creator_code:org_t)
- 1973
- 1973
- English.
- In: Journal of Texture Studies. ; 4, s. 119-144
- Journal article (peer-reviewed)
Subject headings
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Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Food Engineering
- Livsmedelsteknik
Publication and Content Type
- ref (subject category)
- art (subject category)
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- Andersson, Yngve
- Drake, Birger
- Granquist, A.
- Halldin, L.
- Johansson, B.
- Pangborn, Ros-Ma ...
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- AGRICULTURAL SCIENCES
- AGRICULTURAL SCI ...
- and Agriculture Fore ...
- and Food Science
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- Journal of Textu ...
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- RISE
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