Food texturology: measurement and perception of food textural properties
Éditeur :
Springer International Publishing AG
ISBN :
9783031419027
Date de publication :
22 déc. 2024
Dimensions :
25,4 x 17,8 cm
Langue :
Anglais
Pays d'origine :
Suisse
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them.