Author:
Milošević Miloš,Jevtić Ivana,Trajković Isaak,Zlatanović Ivan,Mladenović Goran,Korolija Nenad
Publisher
Springer Nature Switzerland
Reference15 articles.
1. Kadam, S.U., Tiwari, B.K., O’Donnell, C.P.: 6- Improved thermal processing for food texture modification. Woodhead Publishing Ser. Food Sci., Technol. Nutr. 1, 115–131 (2015)
2. Day, L., Golding, M.: Food Structure, Rheology, and Texture, Encyclopedia of Food Chemistry, pp. 125–129 (2016)
3. Chen, L., Opara, U.M.: Texture measurement approaches in fresh and processed foods—a review. Food Res. Int. 51, 823–835 (2013)
4. Vernon, K.E.J., Sherman, P.: Evaluation of the firmness of Leicester cheese by compression tests with the Instron universal testing machine. J. Texture Stud. 9, 311–324 (1978)
5. Shama, F., Sherman, P.: Evaluation of some textural properties of foods with the Instron universal testing machine. J. Texture Stud. 4, 344–353 (1973)