Surface Texture of Foods: Perception and Characterization
Author:
Affiliation:
1. a Procter, Department of Food Science, University of Leeds , Leeds , LS2 9JT , UK
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408390600919031
Reference110 articles.
1. New dimensions in microstructure of food products
2. Self-Healing Slip Pulses along a Gel/Glass Interface
3. Self-healing slip pulses and the friction of gelatin gels
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