Published 2006

Read in Norwegian

Publication details

Journal : Food Hydrocolloids , vol. 20 , p. 650–662–13 , 2006

International Standard Numbers :
Printed : 0268-005X
Electronic : 1873-7137

Publication type : Academic article

Contributors : Christiansen, Kirsti Forstrøm; Krekling, Trygve; Kohler, Achim; Vegarud, Gerd; Langsrud, Thor; Egelandsdal, Bjørg

Issue : 5

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


The correlation between viscosity and image analysis was fair, as the oil was not detected by the images or vectorized images. Sensory attributes explained by protein type or other design variables visible in the images were well explained by images. (c) 2005 Elsevier Ltd. All rights reserved.