Prediction of sensory texture quality attributes of cooked potatoes by NMR imaging (MRI) of raw potatoes in combination with different image analysis methods

Authors :: Thybo, A.K.
Szczypinski, P.M.
Karlsson, A.H.
Dønstrup, S.
Stødkilde-Jørgensen, H.
Andersen, H.J.
Source :: Thybo, A K, Szczypinski, P M, Karlsson, A H, Dønstrup, S, Stødkilde-Jørgensen, H & Andersen, H J 2004, ' Prediction of sensory texture quality attributes of cooked potatoes by NMR imaging (MRI) of raw potatoes in combination with different image analysis methods ', J. Food Engineering, vol. 61, pp. 91-100 ., Thybo, A K, Szczypinski, P M, Karlsson, A H, Dønstrup, S, Stødkilde-Jørgensen, H & Andersen, H J 2004, ' Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods ', J. Food Engineering, vol. 61, pp. 91-100 .
Publication Year :: 2004

Language :: English
Database :: OpenAIRE
Journal :: Thybo, A K, Szczypinski, P M, Karlsson, A H, Dønstrup, S, Stødkilde-Jørgensen, H & Andersen, H J 2004, ' Prediction of sensory texture quality attributes of cooked potatoes by NMR imaging (MRI) of raw potatoes in combination with different image analysis methods ', J. Food Engineering, vol. 61, pp. 91-100 ., Thybo, A K, Szczypinski, P M, Karlsson, A H, Dønstrup, S, Stødkilde-Jørgensen, H & Andersen, H J 2004, ' Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods ', J. Food Engineering, vol. 61, pp. 91-100 .
Accession number :: edsair.dedup.wf.001..bebdb676ccd70c38c061ee55a0201e4e

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