Abstract
Chapter 6 outlined the principles of food texture measurement, how to select the most promising test principle, and, finally, how to go about selecting a suitable test instrument. This chapter describes how to perform specific classes of tests based on the test principle involved. The descriptions will be representative, because comprehensive coverage of every variation of each class of test is not possible with the limited space here.
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Bourne, M.C. (1990). Practical Texture Measurements of Cereal Foods. In: Faridi, H., Faubion, J.M. (eds) Dough Rheology and Baked Product Texture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0861-4_15
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DOI: https://doi.org/10.1007/978-1-4613-0861-4_15
Publisher Name: Springer, Boston, MA
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