Detecting Sensory Textures with Rheological Characteristics from Recipe Sharing Sites
- Citation Author(s):
-
Hiroshi Uehara (Rissho University)Daichi Mochihashi (The Institute of Statistical Mathematics)
- Submitted by:
- Hiroshi Uehara
- Last updated:
- DOI:
- 10.21227/p3yy-8z52
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- Links:
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Abstract
The data are quantitative food texture acquired from published empirical research papers described in the links.
Instructions:
The first 6 papers in the DOI link correspond to TABLE 1(a) , and the last 2 papers correspond to TABLE 1 (b).
Please provide