원문정보
초록
영어
Analogs and extenders should have mouthfeel and chewing characteristics that are similar to the food they are replacing or extending. Instrumental methods can measure some of the physical properties that constitute 'texture' but only sensory methods can provide a complete description and quantification of the textural properties of a food. Instrumental methods and sensory methods for measuring texture are reviewed.
저자정보
참고문헌
자료제공 : 네이버학술정보