Abstract: A novel reference text for food scientists and technologists, nutritionists, analytical chemists, and microbiologists concerned with sensory evaluatio

Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how th

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preferenc

Key research trends and their practical implications in improving product quality, Texture in food Volume 1: Semi-solid foods will be a standard reference for t

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food t