A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS

Author:

FOEGEDING E.A.,DAUBERT C.R.,DRAKE M.A.,ESSICK G.,TRULSSON M.,VINYARD C.J.,VAN DE VELDE F.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Reference141 articles.

1. Textural characteristics of lowfat, fullfat and smoked cheeses: Sensory and instrumental approaches;ADHIKARI;Food Qual. Prefer,2003

2. A review: Neural control of mastication in humans as influenced by food texture;AGARWAL;Indian J. Dent. Res.,2002

3. Food properties that influence neuromuscular activity during human mastication;AGRAWAL;J. Dent. Res.,1998

4. The effects of food fragmentation index on mandibular closing angle in human mastication;AGRAWAL;Arch. Oral Biol.,2000

5. Mechanism of mastication;AHLGREN;Acta Odontol. Scand.,1966

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