Evaluation of numerical algorithms for the instrumental measurement of bowl-life and changes in texture over time for ready-to-eat breakfast cereals

Journal of Texture Studies

Volumn 33, Issue 6, 2002, Pages 505-528

  Gregson, C M ^a   Lee, T C ^b  

^a Firmenich Inc   (United States)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALGORITHMS; FOOD PRODUCTS; MECHANICAL PROPERTIES;

BREAKFAST CEREALS;

TEXTURES;

EID: 0036963404     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2002.tb01364.x     Document Type: Article

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