automated sensory data acquisition software compusense five release 5.6 (Compusense Inc)
90
Structured Review
Compusense Inc
automated sensory data acquisition software compusense five release 5.6
Automated Sensory Data Acquisition Software Compusense Five Release 5.6, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/automated+sensory+data+acquisition+software+compusense+five+release+5%2E6/computerised+data+acquisition+software+compusense+cloud/10__1016_slash_j__foodhyd__2017__01__017-92-5-11
Average 90 stars, based on 1 article reviews
Automated Sensory Data Acquisition Software Compusense Five Release 5.6, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/automated+sensory+data+acquisition+software+compusense+five+release+5%2E6/computerised+data+acquisition+software+compusense+cloud/10__1016_slash_j__foodhyd__2017__01__017-92-5-11
Average 90 stars, based on 1 article reviews
automated sensory data acquisition software compusense five release 5.6 - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts Article Snippet: Accepted Manuscript Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts Saara Laiho, Roderick P.W.. Williams, Astrid Poelman, Ingrid Appelqvist, Amy Logan PII: S0268-005X(17)30085-1 DOI: 10.1016/j.foodhyd.2017.01.017 Reference: FOOHYD 3766 To appear in: Food Hydrocolloids Received Date: 1 August 2016 Revised Date: 3 December 2016 Accepted Date: 11 January 2017 Please cite this article as: Laiho, S., Williams, R.P.W., Poelman, A., Appelqvist, I., Logan, A., Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts, Food Hydrocolloids (2017), doi: 10.1016/j.foodhyd.2017.01.017.. This is a PDF file of an unedited manuscript that has been accepted for publication. |