1. Bell, A.E. 1989. Gel structure and food biopolymers. In Water and food quality, ed. T.M. Hardman. New York: Elsevier Science.
2. Bjorksten, J., et al. 1967. A portable rotating knife ten- derometer. Food Technol. 21: 84-86.
3. Bourne, M.C. 1966. Measure of shear and compression components of puncture tests. J. Food Sci. 31: 282-291.
4. Bourne, M.C. 1987. Effects of water activity on textural properties of food. In Water activity: Theory and applications to food, ed. L.B. Rockland and L.R. Beuchat. New York: Marcel Dekker.
5. Brandt, M.A., et al. 1963. Texture profile method. J. Food Sci. 28: 404-409.