What is cohesiveness?—A linguistic exploration of the food texture testing literature
Author:
Affiliation:
1. Division of Food, Nutrition and Dietetics School of Biosciences, University of Nottingham Sutton Bonington UK
2. Centre for Corpus Research, Department of English Language and Linguistics University of Birmingham Birmingham UK
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12586
Reference63 articles.
1. STICKINESS IN FOODS: A REVIEW OF MECHANISMS AND TEST METHODS
2. PREDICTION OF THE SENSORY TEXTURE OF A YAM THICK PASTE (AMALA) USING INSTRUMENTAL AND PHYSICOCHEMICAL PARAMETERS
3. Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate
4. Particle Size of Milk Protein Concentrate Powder Affects the Texture of High-Protein Nutrition Bars During Storage
5. EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING
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