Food Texture Diagrams and Maps
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-41900-3_3
Reference35 articles.
1. Aktar, T., Chen, J., Ettelaie, R., & Holmes, M. (2015). Tactile sensitivity and capability of soft-solid texture discrimination. Journal of Texture Studies, 46, 429–439. https://doi.org/10.1111/jtxs.12142
2. Alsanei, W. A., & Chen, J. (2014). Studies of the oral capabilities in relation to bolus manipulations and the ease of initiating bolus flow. Journal of Texture Studies, 45, 1–12. https://doi.org/10.1111/jtxs.12041
3. Altay, F., & Gunasekaran, S. (2013). Gelling properties of gelatin–xanthan gum systems with high levels of co-solutes. Journal of Food Engineering, 118(3), 289–295. https://doi.org/10.1016/j.jfoodeng.2013.04.018
4. Blazquez-Ruiz, J., Guerrero-Bote, V. P., & Moya-Anegon, F. (2016). New scientometric-based knowledge map of food science research (2003 to 2014). Comprehensive Reviews in Food Science and Food Safety, 15, 1040–1055. https://doi.org/10.1111/1541-4337.12223
5. Breidinger, S. L., & Steffe, J. F. (2001). Texture map of cream cheese. Journal of Food Science, 66, 453–456. https://doi.org/10.1111/j.1365-2621.2001.tb16128.x
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