352 Pages
by
CRC Press
352 Pages
by
Routledge
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Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and... Read more
Contributors, Part I: Physical Measures of Texture, Part II: The Relation Between Physical and Subjective Measures, Part III: Subjective Measures of Texture, Index
Biography
Howard R. Moskowitz
