1. Schiffman, S.S.,Meet. Assoc. Adv. Behav. Ther., Miami Beach, FL, 1973.
2. Bourne, M.C., inFood Texture and Viscosity, Academic Press, New York, 1982.
3. Szczesniak, A.K., and E.L. Kahn,J. Texture Study 2:280 (1971).
4. Prentice, J.H., Ibid.:415 (1972).
5. O’Connor, J.F., J.F. Steffe and D.R., Heldman, inEngineering and Food. Vol. 1, Engineering Sciences in the Food Industry, Elsevier, London, 1984.