Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits-Reference-Cited by-同舟云学术

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Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits

Published:2024-06 Issue: Volume:16 Page:101089
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Sodhi Navdeep Singh,Dhillon Bhavnita,Pandey Vinay Kumar^ORCID,Rustagi Sarvesh,Dash Kshirod Kumar,Sharma Shivangi,Arora Karan,Sandhu Ranjodh Singh,Singh Amritdeep

Funder

University Grants Commission

Publisher

Elsevier BV

Reference44 articles.

1. Textural properties of bakery products: a review of instrumental and sensory evaluation studies;Guiné;Appl. Sci.,2022

2. Indian Bakery Market Share, Size, Research Report 2023-2028,2023

3. Classification of textural characteristics;Szczesniak;J. Food Sci.,1963

4. Food texture and its perception, acceptance and evaluation;Rustagi;Biosciences Biotechnology Research Asia,2020

5. Trends of using sensory evaluation in new product development in the food industry in countries that belong to the EIT regional innovation scheme;Świąder;Foods,2021

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