Texture Map of Cream Cheese
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb16128.x/fullpdf
Reference20 articles.
1. Rheological characterization of melting of margarines and tablespreads
2. Vane Method to Evaluate the Yield Stress of Frozen Ice Cream
3. QUANTITATIVE MEASUREMENT OF FOOD SPREADABILITY USING THE VANE METHOD
4. Textural and physical properties of north American stick margarines
5. THE PSYCHOPHYSICS OF POURING, SPREADING AND IN-MOUTH VISCOSITY
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