Food Texturology: Measurement and Perception of Food Textural Properties

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections:...

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Bibliografiske detaljer

Institution som forfatter:	SpringerLink (Online service)
Andre forfattere:	Rosenthal, Andrew (Editor), Chen, Jianshe (Editor)
Format:	Electronisk eBog
Sprog:	engelsk
Udgivet:	Cham : Springer International Publishing : Imprint: Springer, 2024.
Udgivelse:	2nd ed. 2024.
Fag:	Food science. Food > Sensory evaluation. Perception. Rheology. Food Science. Sensory Evaluation.
Online adgang:	https://doi.org/10.1007/978-3-031-41900-3
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