The Whys and Whats of Objective Texture Measurements
- 1 October 1969
- journal article
- Published by Elsevier in Canadian Institute of Food Technology Journal
- Vol. 2 (4), 150-156
- https://doi.org/10.1016/s0008-3860(69)74418-x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- SENSORY EVALUATION OF FOOD FIRMNESSJournal of Texture Studies, 1969
- Interpretation of multiple-peak shear force curves obtained with French fried potatoesAmerican Journal of Potato Research, 1968
- An Objective Evaluation of Changes in Firmness of Ripening Bananas Using a Sonic TechniqueJournal of Food Science, 1967
- A Classification of Objective Methods for Measuring Texture and Consistency of FoodsJournal of Food Science, 1966
- Measure of Shear and Compression Components of Puncture TestsJournal of Food Science, 1966
- RESPONSE OF FIBROUS PROTEINS TO COMPRESSION STRESS: THE LOAD THEORY OF CARIES IMMUNITYAnnals of the New York Academy of Sciences, 1965
- Classification of Textural CharacteristicsaJournal of Food Science, 1963
- Rheology in Food ResearchPublished by Elsevier ,1958
- Oral and Dental Manifestations of Anxiety†Psychiatry: Interpersonal & Biological Processes, 1955