A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer

The main aim of this study was to compare the values of selected textural attributes of commercial butter measured with the AP 4/2 cone penetrometer (VEB Feinmess, Germany) and TA.XT Plus texture analyzer (Stable Micro Systems, United Kingdom). Before the analysis, butter samples were stored at a te...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Anna Lis, Bogusław Staniewski, Justyna Ziajka
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2021
Materias:	butter texture penetration firmness work of penetration resistance to probe withdrawal (adhesiveness) Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/a4bcbca0f933443abb961cffd8d39f24
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Sea el primero en dejar un comentario!

A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer

Ejemplares similares