Texture Measurement of Foods Different Approaches and Principles

Sri Rama Chaitanya, Manyam (2010) Texture Measurement of Foods Different Approaches and Principles. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Food texture, Rheological properties, sensory properties, foods
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2011 10:12
Last Modified:	02 Mar 2011 10:12
URI:	http://ir.cftri.res.in/id/eprint/9979

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