Effects of sample thickness on bite force for raw carrots and fish gels

Journal of Texture Studies

Volumn 36, Issue 2, 2005, Pages 157-173

  Kohyama, Kaoru ^a   Hatakeyama, Eiko ^b   Dan, Haruka ^a   Sasaki, Tomoko ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b TOHOKU FUKUSHI UNIVERSITY   (Japan)

Author keywords

Bite force; Carrot; Compression test; Electromyography; Fish gel; Food thickness; Fracture; Sample size; Sheet sensor; Texture

Indexed keywords

DAUCUS CAROTA;

EID: 22544486572     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2005.00009.x     Document Type: Review

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