RECENT RESEARCH IN FOOD TEXTURE (MOUTHFEEL) AND ITS INSTRUMENTAL MEASUREMENT IN JAPAN
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1984.tb00380.x/fullpdf
Reference60 articles.
1. S. Chikubu, I. Endo, T. Shirotori, S. Yoshikawa, and T. Tani, 1971 . Research on cooking quality of rice (6). The application of Texturometer. Proc. Agr. Chem. Soc. of Japan 4-F-09 (in Japanese).
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