MECHANICAL PROPERTIES AND SENSORY TEXTURE ASSESSMENT OF CHEESES
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2003.tb01374.x/fullpdf
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1. COMPRESSION RATES IN THE MOUTH
2. A STUDY OF FORCE-COMPRESSION CONDITIONS ASSOCIATED WITH HARDNESS EVALUATION IN SEVERAL FOODS
3. The use of mastication analysis to examine the dynamics of oral breakdown of food contributing to perceived texture
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