Texture contributes to the overall acceptability of a food, as well as to its appearance and flavor; thus, this discussion will be focused on texture. Researchers commonly evaluate the texture of a product by measuring its physical and chemical properties. These...
CITATION STYLE
Hansen, L. M., & Setser, C. S. (1990). Texture Evaluation of Baked Products Using Descriptive Sensory Analysis. In Dough Rheology and Baked Product Texture (pp. 573–596). Springer US. https://doi.org/10.1007/978-1-4613-0861-4_16
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