FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
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Bolus matters: the influence of food oral breakdown on dynamic texture perception.Impact of oral processing on texture attributes and taste perception.Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture.Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate ViscosityTransforming Structural Breakdown into Sensory Perception of TextureAssessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties
P2860
FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
description
im August 2011 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в серпні 2011
@uk
name
FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
@en
FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
@nl
type
label
FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
@en
FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
@nl
prefLabel
FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
@en
FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
@nl
P2093
P2860
P1476
FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
@en
P2093
ARRAN J. WILSON
DUNCAN I. HEDDERLEY
ESTHER H-J. KIM
IAN R. WATERS
MARCO P. MORGENSTERN
VIRGINIA K. CORRIGAN
P2860
P356
10.1111/J.1745-4603.2011.00316.X
P577
2011-08-24T00:00:00Z