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PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD |
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| Authors: | PENG WANG MIN-YI HAN QING-LI DONG XING-LIAN XU GUANG-HONG ZHOU SHI-LING LU |
| Affiliation: | 1. Key Laboratory of Meat Processing and Quality Control Ministry of Education, Nanjing Agricultural University Nanjing 210095, China;2. College of Bioscience and Bioengineering Hebei University of Science and Technology Shijiazhuang, China;3. Institute of Food Science and Engineering University of Shanghai for Science and Technology Shanghai, China |
| Abstract: | |
| Keywords: | Blood curd PCA physicochemical sensory TPA |