Consumer-specified Instrumental Quality of Short-dough Cookie Texture Using Penetrometry and Break Force
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb14169.x/fullpdf
Reference14 articles.
1. Characterisation and measurement of influences on food acceptability by analysis of choice differences: Theory and practice
2. A Robust, Brief Measure of an Individual’s Most Preferred Level Of Salt in an Ordinary Foodstuff
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