SENSORY THRESHOLDS OF CONSISTENCY OF SEMILIQUID FOODS: EVALUATION BY SQUEEZING FLOW VISCOMETRY*
- 1 July 2001
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 32 (2) , 143-154
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Squeezing flow of semi liquid foods between parallel Teflon coated platesRheologica Acta, 2000
- ASSESSMENT OF THE EXTENT OF CONSISTENCY LOSS IN SEMILIQUID FOODS BY COMPRESSION AND SHEARJournal of Texture Studies, 2000
- Rheological characterisation of almost intact and stirred yogurt by imperfect squeezing flow viscometryJournal of the Science of Food and Agriculture, 1999
- Imperfect squeezing flow viscometry of mustards with suspended particulatesJournal of Food Engineering, 1999
- Imperfect lubricated squeezing flow viscometry for foodsRheologica Acta, 1997