A Classification of Objective Methods for Measuring Texture and Consistency of Foods
- 1 November 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (6), 1011-1015
- https://doi.org/10.1111/j.1365-2621.1966.tb03285.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- The Texturometer—A New Instrument for Objective Texture MeasurementJournal of Food Science, 1963
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- Food Crushing Sounds. An Introductory Studya,bJournal of Food Science, 1963
- Protein denaturation in frozen fish. V.—Development of the cell fragility method for measuring cold-storage changes in the muscleJournal of the Science of Food and Agriculture, 1962
- Rheology in Food ResearchPublished by Elsevier ,1958
- On the psychophysical law.Psychological Review, 1957
- LINE‐SPREAD AS AN OBJECTIVE TEST FOR CONSISTENCYJournal of Food Science, 1943