1990
AUTHORSMalcolm C. Bourne
ABSTRACTThe three main acceptability factors for evaluating foods are appearance, flavor, and texture. If any of these three factors fails to reach expectations, the food will not be consumed, or if it is consumed, it will provoke negative consumer response. Food technologists have good reason to devote considerable time to measuring and controlling the acceptability factors for foods. More... »
PAGES331-341
Dough Rheology and Baked Product Texture
ISBN
978-1-4612-8207-5
978-1-4613-0861-4
http://scigraph.springernature.com/pub.10.1007/978-1-4613-0861-4_6
DOIhttp://dx.doi.org/10.1007/978-1-4613-0861-4_6
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