From food structure to texture

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Bibliographic Details
Published in:Trends in food science & technology 2001, Vol.11 (12), p.442-450
Main Authors: WILKINSON, C, DIJKSTERHUIS, G. B, MINEKUS, M
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
Olfaction. Taste
Perception
Psychology. Psychoanalysis. Psychiatry
Psychology. Psychophysiology
Online Access:Get full text
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ISSN:0924-2244
1879-3053