Skip to main content
Book Chapter

Basic Principles of Food Texture Measurement

  • Bourne M
Springer US, (1990), 331-341
DOI: 10.1007/978-1-4613-0861-4_6
N/ACitations
Citations of this article
23Readers
Mendeley users who have this article in their library.
Get full text

Abstract

The three main acceptability factors for evaluating foods are appearance, flavor, and texture. If any of these three factors fails to reach expectations, the food will not be consumed, or if it is consumed, it will provoke negative consumer response. Food...

Cite

CITATION STYLE

APA

Bourne, M. C. (1990). Basic Principles of Food Texture Measurement. In Dough Rheology and Baked Product Texture (pp. 331–341). Springer US. https://doi.org/10.1007/978-1-4613-0861-4_6

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free