Please use this identifier to cite or link to this item: http://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.R.
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: 9781118373903
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.
RMID: 0030007468
DOI: 10.1002/9781118373903.ch13
Appears in Collections:Agriculture, Food and Wine publications

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