Role of rheological behavior in sensory assessment of foods and swallowing

Food Engineering Series

Volumn , Issue , 2007, Pages 403-426

  Rao, M Anandha ^a   Lopes da Silva, J A ^b  

^a UNIVERSITY OF GENEVA   (Switzerland)

^b UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Apparent Shear Rate; Sensory Assessment; Shear Rate; Taste Intensity; Texture Stud

Indexed keywords

EID: 85060568160     PISSN: 15710297     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-0-387-70930-7_7     Document Type: Chapter

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