Texture

  • John M. deMan
Part of the Food Science Text Series book series (FSTS)

Abstract

Food texture can be defined as the way in which the various constituents and structural elements are arranged and combined into a micro- and macrostructure and the external manifestations of this structure in terms of flow and deformation.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • John M. deMan
    • 1
  1. 1.Department of Food ScienceUniversity of GuelphGuelphCanada

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