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Language: en
Pages: 344
Pages: 344
Type: BOOK - Published: 1999-02-28 - Publisher: Boom Koninklijke Uitgevers
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its m
Language: en
Pages: 422
Pages: 422
Type: BOOK - Published: 2020-03-09 - Publisher: John Wiley & Sons
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsi
Language: en
Pages: 411
Pages: 411
Type: BOOK - Published: 2012-04-16 - Publisher: John Wiley & Sons
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimenta
Language: en
Pages: 340
Pages: 340
Type: BOOK - Published: 2014-06-28 - Publisher: Elsevier
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
Language: en
Pages: 530
Pages: 530
Type: BOOK - Published: 2016-09-13 - Publisher: Woodhead Publishing
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools