Objective and quantitative definitions of modified food...

Food & Nutrition Research 2010 / 06 Vol. 53

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

Wendin, Karin, Ekman, Susanne, Bülow, Margareta, Ekberg, Olle, Johansson, Daniel, Rothenberg, Elisabet, Stading, Mats
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Volume:
53
Language:
english
Journal:
Food & Nutrition Research
DOI:
10.3402/fnr.v54i0.5134
Date:
June, 2010
File:
PDF, 366 KB
english, 2010
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