The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers

被引：0
|
作者：
Rudge, Raisa E.D. [1 ]
Briner, Felix [1 ]
Nicholson, Reed A. [2 ]
Cottrell, Colleen [2 ]
Collins, Janet [2 ]
Hoffman, Louwrens C. [1 ]
Stokes, Jason R. [3 ]
Smyth, Heather E. [1 ]
机构：
[1] Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia,QLD,4068, Australia
[2] Motif FoodWorks, Inc., Boston,MA,02210, United States
[3] School of Chemical Engineering, The University of Queensland, Brisbane,QLD,4072, Australia
来源：
Food Hydrocolloids | 2025年 / 162卷
关键词：
Meats;
D O I：
10.1016/j.foodhyd.2024.110849
中图分类号：
学科分类号：
摘要：
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