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Texture of Food Materials
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: (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.(Download PDF) (Export to EndNotes)