LIMITATIONS OF RHEOLOGY IN FOOD TEXTURE MEASUREMENTS1
- 1 June 1977
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 8 (2) , 219-227
- https://doi.org/10.1111/j.1745-4603.1977.tb01176.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TESTJournal of Food Science, 1972
- MECHANICAL PROPERTIES, RHEOLOGY, AND HAPTAESTHESIS OF FOODJournal of Texture Studies, 1969
- Texture Profile MethodJournal of Food Science, 1963
- Objective Characterization of the Mouthfeel of Gum SolutionsJournal of Food Science, 1962