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Texture of Food Materials

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:   (doi:10.13031/2013.17551) in Texture of Food Materials. Chapter 3 in Food & Process Engineering Technology, 53-64. St. Joseph, Michigan: ASAE. . Copyright 2004 American Society of Agricultural and Biological Engineers, St. Joseph, Mich.
Authors:   Wilhelm, Luther R., Dwayne A. Suter, and Gerald H. Brusewitz
Keywords:   Bending, compression, sensory, shear, stress, strain, tension, texture instruments

This chapter provides a brief coverage of selected food texture parameters. Emphasis is placed upon instrumental measurements.

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