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

Anette Kistrup Thybo, P Szczypinski, AH Karlsson, S Dønstrup, Hans J. Stødkilde-Jørgensen, Henrik J. Andersen

    Publikation: Bidrag til tidsskriftTidsskriftsartikelForskningpeer review

    OriginalsprogEngelsk
    TidsskriftJournal of Food Engineering
    Vol/bind61
    Udgave nummer1
    Sider (fra-til)91-100
    Antal sider10
    ISSN0260-8774
    StatusUdgivet - 2004

    Citationsformater

    Thybo, A. K., Szczypinski, P., Karlsson, AH., Dønstrup, S., Stødkilde-Jørgensen, H. J., & 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. Journal of Food Engineering, 61(1), 91-100.