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|Title:||Food texture is only partly rheology|
|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|
|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.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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