Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese
Author:
Affiliation:
1. Department of Food, Bioprocessing, and Nutrition Science; North Carolina State University; Raleigh NC 27695
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12021/fullpdf
Reference39 articles.
1. Barden , L.M. 2010 Textural properties of Cheddar cheese
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4. Oral physiology and mastication;van der Bilt;Physiol. Behav.,2006
5. Relationships among rheological and sensorial properties of young cheeses;Brown;J. Dairy Sci.,2003
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