Adelaide Research & Scholarship
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https://hdl.handle.net/2440/87520
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| Type: | Book chapter |
| Title: | Food texture is only partly rheology |
| Author: | Kravchuk, O. Torley, P. Stokes, J. |
| Citation: | Food Materials Science and Engineering, 2012 / Bhandari, B., Roos, Y. (ed./s), Ch.13, pp.349-372 |
| Publisher: | Blackwell Publishers Inc |
| Publisher Place: | United Kingdom |
| Issue Date: | 2012 |
| ISBN: | 9781405199223 |
| Editor: | Bhandari, B. Roos, Y. |
| Statement of Responsibility: | Olena Kravchuk, Peter Torley, and Jason R. Stokes |
| Keywords: | food texture, partly rheology; oral texture perception; texture perception of foods, complexity; texture, multi-parameter sensory property; Alina Szczesniak's publications, trends in sensory texture; current directions in texture research; oral processing of foods/beverages; understanding of saliva, and how it responds; instrumental methods for texture quantification; sensory evaluations of texture |
| Rights: | © 2012 Blackwell Publishing Ltd. |
| DOI: | 10.1002/9781118373903.ch13 |
| Published version: | http://dx.doi.org/10.1002/9781118373903.ch13 |
| Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 2 |
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