TEXTURE PROFILE ANALYSIS OF PROCESSED FOODS USING THE TENSIPRESSER AND THE MULTI-POINT MENSURATION METHOD
- 1 June 1982
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 13 (2) , 135-186
- https://doi.org/10.1111/j.1745-4603.1982.tb01393.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- CONTROL OF DEFORMATION IN TEXTURE TESTS *Journal of Texture Studies, 2007
- TEXTURE MEASUREMENT OF COOKED RICE KERNELS USING THE MULTIPLE‐POINT MENSURATION METHOD 1Journal of Texture Studies, 1981
- INTERNATIONAL COOPERATIVE COMPARISON OF INSTRUMENT METHODS FOR COOKED RICE TEXTUREJournal of Texture Studies, 1981
- TEXTURE MEASUREMENT OF COOKED RICE AND ITS RELATIONSHIP TO THE EATING QUALITYJournal of Texture Studies, 1979
- APPLICATION OF THE GENERAL FOODS TEXTUROMETER TO SPECIFIC FOOD PRODUCTSJournal of Texture Studies, 1975
- APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION*Journal of Texture Studies, 1975