Parameters of Texture Profile Analysis
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概要
- 論文の詳細を見る
Although Texture Profile Analysis (TPA) is useful for most solid foods, the misuse of TPA parameters for liquid foods has led to misunderstandings and confusion. Here, we warn of the risk of misuse of TPA parameters for liquid foods.
著者
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Kohyama Kaoru
National Agriculture And Food Res. Organization Ibaraki Jpn
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Nishinari Katsuyoshi
Department Of Food And Human Health Sciences Graduate School Of Human Life Science Osaka City Univer
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FUNAMI Takahiro
San-Ei Gen F.F.I., Inc.
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NISHINARI Katsuyoshi
Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University
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KUMAGAI Hitoshi
Faculty of Home Economics, Kyoritsu Women's University
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BOURNE Malcolm
New York State Agricultural Experiment Station, Cornell University
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KOHYAMA Kaoru
National Food Research Institute, National Agriculture and Food Research Organization
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