Titlebook: Dough Rheology and Baked Product Texture; Hamed Faridi,Jon M. Faubion Book 1990 Van Nostrand Reinhold 1990 cereals.food processing.process

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Texture Evaluation of Baked Products Using Descriptive Sensory Analysis, Researchers commonly evaluate the texture of a product by measuring its physical and chemical properties. These properties, however, must eventually be related to how the product behaves in the mouth, which necessitates the use of sensory evaluation. According to Kapsalis and Moskowitz (1977),

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