Work

The Perception of Food Texture ‐ the Philosophy of the Breakdown Path

Year: 1988

Type: article

Source: Journal of Texture Studies

DOI: 10.1111/j.1745-4603.1988.tb00928.x

Authors: J. B. HUTCHINGS, P. J. LILLFORD

Institution: Unilever (United Kingdom)

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2094306691

FWCI: 2.861

Cites: 14

Cited by: 591

Related to: 10