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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/87520
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dc.contributor.authorKravchuk, O.-
dc.contributor.authorTorley, P.-
dc.contributor.authorStokes, J.-
dc.contributor.editorBhandari, B.-
dc.contributor.editorRoos, Y.-
dc.date.issued2012-
dc.identifier.citationFood Materials Science and Engineering, 2012 / Bhandari, B., Roos, Y. (ed./s), Ch.13, pp.349-372-
dc.identifier.isbn9781405199223-
dc.identifier.urihttp://hdl.handle.net/2440/87520-
dc.description.statementofresponsibilityOlena Kravchuk, Peter Torley, and Jason R. Stokes-
dc.language.isoen-
dc.publisherBlackwell Publishers Inc-
dc.rights© 2012 Blackwell Publishing Ltd.-
dc.source.urihttp://dx.doi.org/10.1002/9781118373903.ch13-
dc.subjectfood 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-
dc.titleFood texture is only partly rheology-
dc.typeBook chapter-
dc.identifier.doi10.1002/9781118373903.ch13-
dc.publisher.placeUnited Kingdom-
pubs.publication-statusPublished-
dc.identifier.orcidKravchuk, O. [0000-0001-5291-3600]-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 2

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