Assessing cohesiveness of mass in foods using an electronic sensing system

Journal of Texture Studies

Volumn 33, Issue 6, 2002, Pages 571-584

  Carson, Lin ^a   Sun, Xiuzhi ^a   Setser, Carole ^a   Peng, Yankun ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HARDNESS; LUBRICATION; MOISTURE; TEXTURES;

ELECTRONIC SENSING SYSTEM (ESS);

FOOD PRODUCTS;

EID: 0036964555     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2002.tb01368.x     Document Type: Article

References (17)

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