AN ANALYSIS OF THE ACTION OF THE GENERAL FOODS TEXTUROMETER
- 1 March 1975
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 6 (1), 83-100
- https://doi.org/10.1111/j.1745-4603.1975.tb01119.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- APPLICATION OF PRINCIPAL COMPONENT ANALYSIS TO FOOD TEXTURE MEASUREMENTSJournal of Texture Studies, 1971
- SOME EXPERIENCES WITH THE GENERAL FOODS TEXTUROMETERJournal of Texture Studies, 1970
- A Texture Profile of Foodstuffs Based upon Well‐defined Rheological PropertiesJournal of Food Science, 1969
- HYGROSCOPIC EQUILIBRIUM AND TEXTURE OF FREEZE-DRIED FOODSPublished by Defense Technical Information Center (DTIC) ,1967
- Objective Evaluation of Body in Ice CreamJournal of Dairy Science, 1966
- The Texturometer—A New Instrument for Objective Texture MeasurementJournal of Food Science, 1963