Author:
Barrangou Lisa M.,Drake MaryAnne,Daubert Christopher R.,Foegeding E. Allen
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference32 articles.
1. Fracture force, hardness and brittleness in crisp bread, with a generalized regression analysis approach to instrumental sensory comparisons;Anderrson;Journal of Texture Studies,1973
2. Textural properties of agarose gels. I. Rheological and fracture properties;Barrangou;Food Hydrocolloids,2005
3. Is rheology enough for food texture measurement?;Bourne;Journal of Texture Studies,1975
4. Compression rates in the mouth;Bourne;Journal of Texture Studies,1977
5. Texture profile analysis;Bourne;Food Technology,1978
Cited by
48 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献