Predicting the sensory texture of cereal snack bars using instrumental measurements

Journal of Texture Studies

Volumn 40, Issue 4, 2009, Pages 457-481

  Kim, E H J ^a   Corrigan, V K ^a   Hedderley, D I ^a   Motoi, L ^a   Wilson, A J ^a   Morgenstern, M P ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Cereal snack bars; Cut test; Puncture test; Sensory; Texture; Three point bending test; TPA

Indexed keywords

EID: 68749097578     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2009.00192.x     Document Type: Article

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