Ching Yue Chow
Ph.d.-studerende, Postdoc
1 - 1 ud af 1Pr. side: 10
- 2024
- Udgivet
Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content
Chow, Ching Yue, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 192 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
ID: 230949945
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Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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A forced-choice pictographic method to measure food texture preferences among schoolchildren
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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30
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3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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