Basic Principles of Food Texture Measurement View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

1990

AUTHORS

Malcolm C. Bourne

ABSTRACT

The 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... »

PAGES

331-341

Book

TITLE

Dough Rheology and Baked Product Texture

ISBN

978-1-4612-8207-5
978-1-4613-0861-4

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-4613-0861-4_6

DOI

http://dx.doi.org/10.1007/978-1-4613-0861-4_6

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1015607077


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