Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

por Chun, Soonsil, Chambers, Edgar, Chambers, Delores H.
Publicado 2020

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

por Kumar, Rajesh, Chambers, Edgar, Chambers, Delores H., Lee, Jeehyun
Publicado 2021

Volatile Aroma Compounds in Various Brewed Green Teas

por Lee, Jeehyun, Chambers, Delores H., IV, Edgar Chambers, Adhikari, Koushik, Yoon, Youngmo
Publicado 2013