Instrumental characterisation of textural properties of solid and semi-solid food-Reference-Cited by-同舟云学术

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Instrumental characterisation of textural properties of solid and semi-solid food

Published:2015 Issue: Volume: Page:89-105
ISSN:
Container-title:Modifying Food Texture
language:
Short-container-title:

Author:

Rosenthal A.J.

Publisher

Elsevier

Reference26 articles.

1. Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing;Arimi;J. Textile Stud.,2010

2. Measure of shear and compression components of puncture tests;Bourne;J. Food Sci.,1966

3. Food Texture and Viscosity Concept and Measurement;Bourne,2002

4. Viscoelasticity of Cheese;Chang;J. Chem. Educ.,1986

5. Acoustic envelope detector for crispness assessment of biscuits;Chen;J. Texture Stud.,2005

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