Critical Evaluation of Crispy and Crunchy Textures: A Review-Reference-Cited by-同舟云学术

Critical Evaluation of Crispy and Crunchy Textures: A Review

Published:2013-07-04 Issue:5 Volume:16 Page:949-963
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Tunick Michael H.,Onwulata Charles I.,Thomas Audrey E.,Phillips John G.,Mukhopadhyay Sudarsan,Sheen Shiowshuh,Liu Cheng-Kung,Latona Nicholas,Pimentel Mariana R.,Cooke Peter H.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.573116

Reference74 articles.

1. CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE.

2. TEXTURE CONTRASTS AND COMBINATIONS: A VALUED CONSUMER ATTRIBUTE

3. Assessing the Role of Sound in the Perception of Food and Drink

4. Pleasantness of Food Sounds

5. CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, II

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